Craving a dish that’s deeply satisfying, rich with flavor, and completely plant-powered? Look no further! This Mushroom Bourguignon is my go-to for a cozy, elegant dinner. It transforms humble mushrooms into a culinary masterpiece with a luscious, wine-infused tomato sauce, tender pearl onions, and a surprising briny kick from green olives. It’s the kind of meal that warms you from the inside out, perfect for sharing with loved ones alongside a crusty loaf of bread. Let’s get cooking!
Ingredients
• 5 tablespoons / 70g butter
• 1 tablespoon / 15ml olive oil
• 2 bay leaves
• 2 cloves garlic, minced
• 1 large yellow onion, chopped
• 2 tablespoons / 15g all-purpose flour
• 1 cup / 240ml vegetable broth
• 1 cup / 240ml tomato juice
• 2 cups / 400g peeled, quartered tomatoes, fresh or canned
• 1 teaspoon dried thyme
• 1½ pounds / 680g mushrooms, washed and whole or halved
• 1 pound / 450g boiling onions or pearl onions, peeled
• ¼ cup / 60ml dry red wine, or to taste
• ¼ cup / 15g chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper, to taste
• 1 cup / 150g pitted green olives
Instructions
1. In a medium-sized saucepan or Dutch oven, melt 2 tablespoons / 28g of the butter with the olive oil over medium heat. Add the bay leaves, minced garlic, and chopped yellow onion. Sauté for 5-7 minutes until the onions are soft and golden.
2. Sprinkle the flour over the onions to create a roux. Cook for 1-2 minutes, stirring constantly, to toast the flour and remove any raw taste.
3. Gradually whisk in the vegetable broth and tomato juice until the mixture is completely smooth. Stir in the peeled tomatoes, bring to a simmer, and cook for 5 minutes.
4. In a separate, larger pot, melt the remaining 3 tablespoons / 42g of butter over medium-high heat. Add the dried thyme and the mushrooms. Sauté for 5-8 minutes, turning them often, until they are beautifully browned.
5. Add the peeled boiling onions to the mushrooms and cook for another 2 minutes. Pour the prepared tomato sauce into the pot with the mushrooms and onions and stir to combine.
6. Reduce the heat to low, cover, and let the stew simmer for about 20 minutes, allowing the flavors to meld together.
7. Uncover and stir in the red wine, chopped parsley, and salt and pepper to taste. Finally, toss in the pitted green olives. Cook for just 2-3 more minutes to heat through, then serve hot with crusty bread.
Nutritional Information
• Serving Size: 1 of 6 servings
• Calories: Approx. 350 kcal
• Protein: 8g
• Fiber: 7g
• Key Nutrients: A great source of Vitamin D and B vitamins from mushrooms, antioxidants from tomatoes, and healthy fats from olive oil.
Pro Tips
• Use a mix of mushrooms like cremini, shiitake, and oyster for a more complex, earthy flavor and varied texture.
• Don’t overcrowd the pan when sautéing the mushrooms. Cook them in batches if necessary to ensure they get a deep, golden-brown sear, which is crucial for flavor.
• After adding the red wine, use a wooden spoon to scrape up any browned bits from the bottom of the pot. This technique, called deglazing, adds an incredible depth of flavor to the stew.
• This stew tastes even better the next day! The flavors have more time to meld and deepen. Simply reheat gently on the stovetop before serving.
FAQ
Q: Can I make this Mushroom Bourguignon vegan
A: Yes, absolutely! To make this recipe vegan, simply substitute the butter with a high-quality plant-based butter or an equivalent amount of olive oil. The rest of the ingredients are naturally plant-based, creating a delicious and fully vegan meal.
Q: How can I add more protein to this vegetarian stew
A: To boost the protein content, consider adding a can of rinsed brown or green lentils or chickpeas during the last 15-20 minutes of simmering. Serving the bourguignon over a bed of protein-rich quinoa is another fantastic way to make it an even more filling meal.
Q: Is there a non-alcoholic substitute for the red wine
A: Certainly. For an alcohol-free version, you can replace the red wine with an equal amount of vegetable broth mixed with one tablespoon of balsamic vinegar or red wine vinegar. This combination mimics the acidity and depth of flavor the wine provides to the sauce.
Q: How long does this mushroom stew last in the fridge
A: This Mushroom Bourguignon stores beautifully. Keep it in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve overnight, making it a perfect dish for meal prep or enjoying as leftovers.
