France’s classic beef bourguignon gets a vegetarian twist with this delicious mushroom bourguignon recipe! Rich and velvety, it is sure to impress for your Mother’s Day celebration, Sunday supper or dinner party!
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The French word bourguignon or à la Bourguignonne means in the style of Burgundy—a major culinary and wine region of eastern France. Most gourmands traditionally associate this style with slow cooking in Burgundy wine, yielding a richly flavored and comforting dish. The most widely recognized of such dishes is Boeuf Bourguignon, popularized by Julia Child.
Julia says anything can be made à la Bourguignonne — beef, lamb, chicken, veal. Since I’ve already made the beef version, I decide to creative a vegetarian version – Mushroom Bourguignon. This flavorful, rich, and aromatic recipe will satisfy all your classic French cuisine cravings.
For this recipe, I used five types of mushrooms – crimini, shiitake, button, dried porcini (which I rehydrated) and hen of the woods. You could use just about any kind of mushroom you have on hand.
Combined with sweet carrots and onions, this mushroom bourguignon makes a wonderful meal that is so packed with flavor that even meat eaters will enjoy.
A word of advice, use a wine that you would happily drink. If the wine isn’t good enough to drink, just imagine how horrible a meal made with it will be! As far as the wine goes my pick is a lovely pinot noir that is smooth without being too full bodied.
As with the wine, using a good quality vegetable stock is important in your mushroom bourguignon. Steer clear of stock cubes, which I find overly salty and fake tasting. Homemade is my first choice otherwise, pick a good quality stock liquid from the supermarket.
Gluten Free Mushroom Bourguignon
4 cups vegetable broth (or chicken broth/stock)
¼ ounce dried porcini mushrooms
8 ounces shiitake mushrooms, stems removed and reserved
8 ounces crimini mushrooms
2 pounds white mushrooms
1 pound Hen of the Woods
3 Tablespoons ghee, divided, plus more as needed
1 pound pearl onions, peeled
1 medium yellow onion, finely chopped
1 carrot, finely chopped
2 Tablespoons tomato paste
2 large cloves garlic, minced
3 cups red wine, preferably a young Burgundy or Pinot Noir
1/4 cup cognac (or Armagnac)
1 bay leaf
2 Tablespoons butter, softened
1 Tablespoon lightly chopped fresh thyme
2 Tablespoons gluten free all-purpose flour
Freshly ground pepper
¼ cup fresh parsley, chopped, for serving
Combine broth, a big pinch of salt, porcini mushrooms, and shiitake stems in a small saucepan. Bring to a simmer over medium heat, reduce heat, and gently simmer for about 20 minutes. Strain, discarding solids and reserving broth: you should have about 3 cups broth.
Wipe mushrooms with a damp towel to remove any dirt. Thickly slice shiitakes and hen of the woods, quarter large crimini and white mushrooms, and halve smaller ones. Melt 1 tablespoon ghee in a large Dutch oven over medium heat. Working in batches, add mushrooms and cook, stirring occasionally, until browned in spots, about 5 minutes per batch, adding additional ghee as needed. Transfer mushrooms to a plate.
Reduce heat to medium-low and melt 1 tablespoon ghee in now empty pot. Add pearl onions. Cook, stirring occasionally, until browned all over, about 10 minutes. Transfer to plate with mushrooms.
Melt remaining 1 tablespoon ghee in pot and add chopped onions and carrots. Season with salt and cook until onions are soft and sweet, 5–10 minutes. Add tomato paste and garlic and cook for 1 minute, stirring continuously. Add cognac and use a wooden spoon to scrape brown bits from bottom of pan. Add wine and bring to a simmer. Add reserved porcini broth, thyme, bay leaf, and return mushrooms and pearl onions to pot. Bring to a gentle simmer and cook, uncovered, for 20 minutes.
Combine butter and flour in a small bowl to make a paste. Gradually whisk into stew. Season with salt and pepper and cook for an additional 20 minutes. Sprinkle with parsley and serve with hunks of bread and roasted potatoes, if desired.
NOTE: Ghee is clarified butter and can be found in health food stores and gourmet grocers; substitute with vegetable oil if necessary. To peel pearl onions, bring a large saucepan of water to boil. Drop in onions and blanch for about 1 minute. Drain and let cool enough to handle. Use a sharp knife to slice the root end off and pop each onion out of its skin.
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