This Easy Mushroom Bourguignon recipe is a winter warmer. It's simple to make, super comforting, and such a crowd-pleaser on a cold day (it also just happens to be suitable for vegetarian, vegan, and plant-based diets). This is such a nostalgic recipe for me because I grew up in the South of France, so I really hope you love it as much as I do!
One of the things I was so happy about when developing this recipe was my decision to use a variety of mushrooms. We've got the classic button mushrooms which add a lovely silky round bite, but we're also using oyster mushrooms which provide a velvety and meaty texture!
Looking for more festive recipes? Check out my Christmas Lasagna or my favourite dish at the moment; Pigs in Blankets Toad in the Hole!!
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Why You'll Love This Recipe
Ultimate winter warmer: the comforting flavours from the slow cooked mushrooms in a red wine sauce, served with mashed potato is honestly the best kind of winter food. I LOVE it!
Great for a dinner party: one of the great things about this mushroom bourguignon is that you can make it up to 2 days in advance and just warm it up for when your guests arrive.
Naturally vegan: this dish is inspired by a French beef bourguignon, but honestly, this mushroom version is just as good (maybe even better). It's suitable for vegans, vegetarians, and people who follow a plant-based diet! It's super inclusive!
Ingredients and Substitutions
Mushrooms: we're using a combination of small button mushrooms and pearl oyster mushrooms. You could use any variety of mushroom you'd like, but I love the circular round bite that the mini button mushrooms offer and the meaty texture of the oyster mushrooms.
Shallots: you could use white onions or red onions for this recipe too.
Garlic: we're using minced garlic cloves as well as whole garlic cloves for extra flavour.
Carrots: feel free to use any type of carrots you like, chanterelle, sweet kingdom carrots, or just any regular carrot you can find in your supermarket.
Oregano: dried oregano adds a lovely herby element to the dish.
Paprika: I love adding paprika to mushroom bourguignon because you can't directly taste it, it just adds a subtle note of warmth and heat.
Tomato puree: or tomato paste. This adds a deep tomato flavour that adds richness to our bourguignon.
Red wine: this is optional, but I would highly recommend it! I love using a pinot noir in this recipe. Alternatively, Knorr sell these fabulous red wine stock pots which you could use if you don't want to buy a whole bottle of wine!
Vegetable stock: this boosts flavour and acts as our liquid base. You could alternatively use mushroom stock if you have some!
Herbs: we're using fresh herbs including thyme, rosemary, and bay leaves.
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: Place a large pot on medium heat and drizzle with 1 tablepsoon of olive oil and 20g salted butter (plant-based butter if need be). Once melted and hot, add in the mushrooms and season with salt and pepper. Fry for 10 minutes until the mushrooms have got some colour on them and started to caramelise.
Step 2: Next up, add in the shallots, carrots, minced garlic, oregano, and paprika. Stir to combine and fry for another 10 minutes until the shallots have softened.
Step 3: Add in the tomato paste and fry for 2 more minutes. Follow with the flour, give it a stir, then add in the red wine. Leave to reduce for 5 minutes, then pour in the vegetable stock.
Step 4: Place in the rosemary, thyme, bay leaves, and whole cloves of garlic, and leave the mushroom bourguignon to simmer for 20-30 minutes.
Step 5: Once the sauce has reduced, taste and season accordingly with salt, pepper, or a little bit of sugar if you'd like a bit of sweetness. Serve up the mushroom bourguignon with mashed potato and top with chives!
FAQs
I love button mushrooms and oyster mushrooms. The combination works really well! Otherwise you could use chestnut mushrooms, shimeji mushrooms, sliced portobello mushrooms or for a stringy option; enoki mushrooms.
I serve it with a homemade mashed potato. It would also go well with dauphinoise potatoes or a jacket potato.
Yes. The depth of flavour won't be as strong, but it'll still be full of umami and delicious!
If you tried this Mushroom Bourguignon or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Easy Mushroom Bourguignon
Ingredients
- 1 tablespoon olive oil
- 20 g salted butter (use plant-based butter if you need to)
- 350 g mushrooms a mixture of button mushrooms and oyster mushrooms
- 2 shallots finely sliced
- 3 garlic cloves minced
- 150 g carrots sliced into discs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoon tomato paste
- 1 teaspoon all purpose flour
- 150 ml red wine
- 400 ml vegetable stock I use a veggie stock cube and 400ml water
- 3 sprigs thyme
- 2 sprigs rosemary
- 1 bay leaf
- 2 garlic cloves keep whole
- 4 portions mashed potato I cook 4 large potatoes (chopped) in boiling water until soft, then using a hand blender, blend the potatoes with 100ml milk and 20g salted butter. Blend until smooth, then season with salt and pepper.
- 10 g chives thinly sliced
Instructions
- Place a large pot on medium heat and drizzle with 1 tablepsoon of olive oil and 20g salted butter (plant-based butter if need be). Once melted and hot, add in the mushrooms and season with salt and pepper. Fry for 10 minutes until the mushrooms have got some colour on them and started to caramelise.
- Next up, add in the shallots, carrots, minced garlic, oregano, and paprika. Stir to combine and fry for another 10 minutes until the shallots have softened.
- Add in the tomato paste and fry for 2 more minutes. Follow with the flour, give it a stir, then add in the red wine. Leave to reduce for 5 minutes, then pour in the vegetable stock.
- Place in the rosemary, thyme, bay leaves, and whole cloves of garlic, and leave the mushroom bourguignon to simmer for 20-30 minutes.
- Once the sauce has reduced, taste and season accordingly with salt, pepper, or a little bit of sugar if you'd like a bit of sweetness. Remove the sprigs of rosemary, thyme, bay leaves and whole garlic cloves. Serve up the mushroom bourguignon with mashed potato and top with chives.
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