Mushroom Bourguignon

Mushroom Bourguignon is one of my favorite luxurious meals. When the weather starts getting colder it makes a perfect comfort food, but it is also plenty fancy enough to serve at a nice dinner – especially with a good wine pairing! And for such a flavorful and beautiful meal, it really isn’t particularly difficult to make.

Good, high-quality ingredients make or break this recipe. Below are some of my tips for choosing the perfect components.

Ingredient Recommendations:

Carrots: Choose organic carrots with tops (that means still attached to the green). You don’t need to peel them – just wash them off and chop them into large pieces. They will shrink some while cooking, and you don’t want them too small or they will get soggy. They are much nicer when they still have a tiny bit of crunch!

Pearl Onions: Don’t go to the trouble of buying these fresh and peeling them all. Get the frozen, peeled variety. Frozen veggies are actually fresher sometimes, since they were frozen closer to when they were harvested than you could buy fresh ones. If you can’t find these frozen, you could use a normal yellow onion cut into quarters or eighths.

Herbs: When making a recipe like this where the herbs lend a lot of the interest, I try to have at least one of the herbs fresh. I think it has better flavor, and it looks beautiful when you can see a whole herb stem. For the written recipe I chose fresh rosemary and dried sage and thyme. The dried herbs are just to save money and make things easier if you are buying these ingredients at the store. However, if you happen to have an herb garden, absolutely use entirely fresh herbs!

Mushrooms: I like to use a variety of mushrooms – baby bella and white button in this case. I roughly sliced the bigger ones but left small ones whole. Make sure your mushrooms are fresh and not slimy. To clean them, do not get them too wet! Instead, use a damp cloth to wipe off the dirt without soaking the mushrooms.

Wine: I’m not a big wine drinker and so I’m certainly not a wine snob, but this recipe works best with a decent wine that you would drink. For heaven’s sake don’t use wine labelled “cooking wine.” I like to get 2 bottles of the same red, so one can be for the recipe and one can be for serving with it! Dry reds like Pinot Noir or Cabernet Sauvignon work well.

Serving Recommendations:

Serve this mushroom bourguignon with red wine to drink (preferably the same one you put in the stew, if it is good) and some kind of starch or grain. I love eating it ladled over these mashed potatoes, but it would also go well with polenta or a crusty bread.

Mushroom Bourguignon


  • 2 lbs whole mushrooms, I use a mix of white button and baby bella
  • 5 whole carrots, chopped into 1" pieces
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 15 oz bag frozen pearl onions thawed
  • 2 sprigs fresh rosemary
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsbp vegan Worcestershire sauce, or substitute soy sauce, tamari, or coconut aminos
  • 1 tsp whole grain mustard
  • 1 tbsp olive oil
  • 1 cup vegetable broth
  • 2 cups dry red wine, Cabernet Sauvignon is my favorite for this
  • 1/3 cup flour


  • You can make this recipe in a dutch oven, an oven-safe pot, or you can transfer to a baking dish after cooking on the stove. Whatever vessel you choose, begin by sautéing the diced yellow onion in 1 tbsp of olive oil over medium-high heat until the onions are translucent and have browned edges. They should be nearly burnt on the edges – this will add a lot to the flavor.
  • When the onions are getting browned, turn down the heat to just below medium and add the minced garlic for just a minute or so until golden. Then add the smoked paprika, salt, and pepper and cook just until fragrant.
  • Lower the heat to medium-low and add 1 cup of the red wine. Choose a decent red wine that you would drink for the best outcome. You don't want anything too sweet – Cabernet Sauvignon, Merlot, or Pinot Noir are all good options.
  • Add all the herbs, the mustard, and the Worcestershire sauce. Simmer for a few minutes more until the wine has reduced by a quarter. Then add the veggie broth and half of the remaining cup of wine. Simmer for 10-20 more minutes until the flavors of the herb and mustard have really steeped in.
  • Preheat the oven to 400. Add the carrots and thawed pearl onions to the stove and simmer together for 5 more minutes. Then sprinkle the flour over the whole pot and quickly stir it in to avoid lumps. The sauce should thicken to the consistency of gravy.
  • Turn the heat off. If you are using a dutch oven or an oven safe pot that is large enough to hold all the mushrooms, add the mushrooms directly in and stir to incorporate. If transferring to a baking dish, coat the bottom of the dish with olive oil, add the mushrooms, and then pour the stove mixture over the top and stir it in. Once the mushrooms are incorporated, pour the remaining half cup of wine over the entire dish.
  • Bake uncovered at 400 for 25 minutes. It is done when the mushrooms have shrunk and browned and the sauce is dark brown and just slightly thinner than traditional brown gravy.
  • Serve over mashed potatoes, polenta, or with a hearty dipping bread.