Description
This Mushroom Bourguignon is a rich and savory vegetarian twist on the classic French beef stew, featuring assorted mushrooms sautéed to a golden brown and simmered in a flavorful red wine and mushroom broth sauce with aromatic vegetables, herbs, and a hint of miso for depth. Perfectly hearty and comforting, this dish pairs beautifully with polenta, pasta, or warm crusty bread.
Ingredients
Mushroom and Oil
- 2 tablespoons extra-virgin olive oil
- 8 ounces assorted mushrooms
- Salt and black pepper, to taste
Vegetables and Aromatics
- 4 cloves garlic, finely minced
- 1 small white onion, finely diced
- 1 medium carrot, peeled and finely diced
Flavor Enhancers
- 1 anchovy fillet (optional) or 1/2 teaspoon soy sauce (for vegetarian or vegan option)
- 1 1/2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 3/4 teaspoon all-purpose flour
Liquids and Broth
- 3/4 cup red wine (such as Pinot Noir, Cabernet Sauvignon, or Merlot)
- 1 cup mushroom broth (or 1 cup water + 1 teaspoon mushroom bouillon)
- 1 bay leaf (optional)
- 1 - 2 tablespoons white miso paste
Garnish
- A handful of flat-leaf parsley, finely chopped
Instructions
- Heat the oil: Add 2 tablespoons extra-virgin olive oil to a small (2.5-quart) Dutch oven or braiser over medium-high heat. Heat until shimmering but not smoking to prepare for browning the mushrooms.
- Brown the mushrooms - first side: Arrange 8 ounces of assorted mushrooms in an even layer. Cook undisturbed for 2-4 minutes until deep golden-brown on the bottom. Avoid stirring to allow proper browning.
- Brown the mushrooms - second side: Flip mushrooms using tongs and cook the other side for 2-3 minutes until crisp and browned. Season with salt and pepper, then remove mushrooms to a paper towel-lined plate. Keep the residual oil and browned bits in the pan for flavor.
- Sauté vegetables: Add minced garlic, diced onion, and carrot to the pan over medium heat. Sauté for 8-10 minutes until vegetables soften and onions become translucent.
- Add anchovy and pepper: Incorporate the anchovy fillet (or soy sauce) and a pinch of black pepper. Sauté for 1 minute while mashing the anchovy to help it dissolve into the mixture.
- Add oregano: Stir in 1 1/2 teaspoons dried oregano and sauté for 1 minute to release the herb's aroma.
- Add tomato paste and flour: Stir in 2 tablespoons tomato paste and cook for 1-2 minutes until the paste darkens and oil separates. Mix in 3/4 teaspoon all-purpose flour thoroughly to help thicken the sauce.
- Deglaze with red wine: Pour in 3/4 cup red wine and bring to a boil, scraping any browned bits off the pan’s bottom. Simmer until the wine is reduced by half and sauce thickens, becoming glossy.
- Combine mushrooms and broth: Return cooked mushrooms to the pot. Add 1 cup mushroom broth, bay leaf (if using), and 1-2 tablespoons white miso paste. Bring to a boil, taste, and adjust salt and pepper carefully.
- Simmer stew: Reduce heat to medium-low and simmer the stew for 30 minutes, stirring occasionally until the liquid reduces significantly and thickens. Add additional stock in 1/2 cup increments if too thick, or simmer longer if too thin.
- Finish and serve: Season the stew to taste with salt and pepper. Remove the bay leaf. Garnish with chopped flat-leaf parsley and serve over mascarpone polenta, pasta, or with warm bread.
Notes
- Resist stirring mushrooms while browning to ensure they develop a deep golden crust and flavor.
- If the mushrooms release a lot of liquid, cook them longer to evaporate moisture and achieve browning.
- Anchovy is optional but adds umami depth; substitute with soy sauce for a vegetarian or vegan version.
- Be cautious with salt, as miso paste and mushroom bouillon add saltiness to the dish.
- You can adjust the thickness of the stew by adding extra broth or simmering longer to reduce.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
