Mushroom Bourguignon

This Mushroom Bourguignon is one among my favourite issues to prepare dinner on a winter weekend. It’s so enjoyable to place collectively (makes you’re feeling somewhat bit like Julia Little one), it fills the home with essentially the most unimaginable, cozy smells, and the result’s a savory, earthy dream. My husband and I cooked this for Valentine’s Day final yr, and I shared the entire course of on our Instagram tales. The quantity of recipe requests I received afterwards had me pondering that I ought to write it up for the weblog. Lastly sharing it an entire yr later!
Make this along with your love or buddy, or simply for your self on Valentine’s day or some other day if you’ve received a while to cozy up within the kitchen. I feel you’ll actually find it irresistible.

I discover that this recipe does properly with a while and care – it’s not likely a weeknight kind of deal, and that’s actually the enjoyable of it. For one, I extremely counsel making your individual mushroom, veggie and miso broth for this stew. You should utilize store-bought broth and your Bourguignon will nonetheless be actually scrumptious, however the do-it-yourself broth will take it to that subsequent, subsequent stage. This dish is all about layers of deep flavors, and the broth is a real spine of that. Making your individual broth can be not laborious in any respect – it’s only a matter of throwing issues within the pot and letting them do their very own factor. After I made the Mushroom Bourguignon pictured right here, I made the broth within the morning, and it was there ready for me after I began cooking the stew later within the day. No huge deal.
I like that this dish is made principally with very easy, widespread, pantry and crisper-friendly elements, however the taste is so particular and a lot larger than the sum of its elements. These sorts of recipes are all the time my favorites. You may see how this Bourguignon comes collectively step-by-step on our Instagram tales later right this moment. Take pleasure in!

Mushroom Bourguignon



for the mushroom bourguignon

  • olive oil or avocado oil
  • 1 lb crimini or different mushrooms of selection – stemmed if obligatory, sliced
  • sea salt
  • 20 Cipollini or pearl onions
  • 1 yellow onion – diced
  • 2 medium carrots – sliced
  • 2 tablespoons contemporary thyme leaves – chopped
  • ½ teaspoon smoked paprika
  • freshly floor black pepper
  • 5 cloves garlic – minced
  • 1 tablespoon tomato paste
  • 1 cup pink wine
  • 3½ cups mushroom veggie broth (recipe beneath) or store-bought broth, plus extra if wanted
  • 2 bay leaves
  • 1½ tablespoon all-purpose flour
  • mashed or smashed potatoes – for serving
  • parsley – for garnish

for the mushroom veggie broth

  • 1 ouncesdried porcini
  • 1 massive carrot
  • 2-Three celery ribs
  • 1 yellow onion – pores and skin on
  • 1 leek – white and inexperienced elements
  • 5 cloves of garlic – smashed
  • handful contemporary thyme
  • 1-2 pitted dates – for deeper taste (non-obligatory)
  • sea salt
  • 1 tablespoon white miso


to make the mushroom bourguignon
  1. Warmth a soup pot over medium warmth. Add sufficient oil to coat the underside of the pot, letting it warmth up. Add the mushrooms and start browning. Stir as soon as to coat the mushrooms within the oil, then let sit fully undisturbed. Relying on the number of mushrooms you are utilizing, they may doubtless launch plenty of water. Await the water to prepare dinner off virtually fully earlier than stirring, about 10 minutes, that approach the mushrooms will brown correctly. Stir, add a beneficiant pinch of salt, and let the mushrooms prepare dinner for a couple of extra minutes. Switch the mushrooms to a bowl and put aside till later.
  2. Wipe the underside of the pan if obligatory and add one other beneficiant pour of oil. Add the Cipollini/pearl onions, stir to coat within the oil and let shimmer for the undersides to brown, about 2-Three minutes. Stir to flip and let brown for one more 2-Three minutes. Add the yellow onion, carrots, thyme, smoked paprika, a beneficiant pinch of salt, and plenty of of black pepper. Sauté till the greens are mushy, about 10 minutes. Add the garlic and tomato paste, and sauté for 1 extra minute. Add the cooked mushrooms again to the pot and stir to include with the opposite elements.
  3. Add the wine to the pot, deliver it as much as a simmer and let simmer and cut back for 3-5 minutes. Add the broth, bay leaves, and one other pinch of salt, ensuring so as to add sufficient broth to attain a chunky stew consistency. Convey the stew as much as a simmer and simmer, lined, for 1 hour, including extra broth if obligatory. Discard the bay leaves on the finish.
  4. Put the flour in a small bowl. Take a small ladle-full of the broth from the stew and pour over the flour. Whisk collectively till easy. Pour the slurry again into the stew, combine, and let simmer for one more 5 minutes for the stew to thicken. Serve the Mushroom Bourguignon over mashed or smashed potatoes, garnished with parsley.
to make the mushroom veggie broth
  1. Mix all of the elements in a big pot with not less than 10 cups of purified water. Salt properly. It isn’t obligatory to incorporate all of the greens listed, however the extra you embody, the extra flavorful the broth. You too can embody some other elements that you just like in your veggie broth like peppercorns, bay leaf, and many others. Convey as much as a boil, cut back to a simmer and simmer, lined, for about 1 hour.
  2. Put the miso in a small bowl and pour somewhat little bit of the broth over it. Whisk collectively till you have got a easy paste. Pour it again into the pot with the broth and blend properly. You’ll have leftover broth after making the bourguignon. It is scrumptious to sip by itself or in some other stew or soup, and it freezes very properly.


We used crimini and white beech mushrooms for the Mushroom Bourguignon pictured right here.