Mushroom Bourguignon

Okay guys, this is my absolute favourite vegetarian recipe of all time.

Mushroom Bourguignon

In my (humble) opinion it’s definitely the best use for that leftover half bottle of wine from the other night. You know what I’m talking about.

I’ve had Juila Child’s Beouf Bourguignon before, and it definitely lives up to the hype. But it’s a fairly time consuming recipe…that’s not usually realistic for me during the week.

Mushroom Bourguignon, via Smitten Kitchen, on the other hand has all that awesome flavour, but without the need to stew the beef it takes way less time. The mushrooms give it that meatiness you’re probably looking for in a stew recipe, so it all works out.

Mushroom Bourguignon

I usually have to improvise a bit and throw in what I have on hand. No vegetables to throw in? Okay. Tomato paste vs. None? Still works. You can really pair this down to the bare necessities without sacrificing too much.

Don’t tell anyone but… I think I even made it with white wine once. So shameful, but still good!

Mushroom Bourguignon

I’ve made this my own with some fluffy filling dumplings that cook on top of the stew in the final stages. My mum used to make chicken and dumplings, and I’m pretty sure I just ate around the chicken to get to the good stuff. In this case the combination of mushroom bourguignon with dumplings is nothing less than dreamy. They soak up some of the red wine sauce and omgomg so good guys.

Red wine + any food = mouthwatering stuff.

Mushroom Bourguignon

And on that note I’m going to move onto the recipe.

Mushroom Bourguignon
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Mushroom Bourguignon
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 2 pounds cremini mushrooms, in ¼-inch slices
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1½ cup full-bodied red wine
  • 2 cups of vegetable broth
  • 2 tablespoons of tomato paste
  • 1½ tablespoons all-purpose flour
  • 1 cup pearl onions, peeled
Dumpling Ingredients
  • 1 cup of flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup of milk (I use almond)
Directions
  1. Slice mushrooms into ¼ inch pieces. Dice onion. Peel 1 cup of pearl onions, to set aside. Mince two cloves of garlic.
  2. In a medium sized pot heat 2 tablespoons of butter over high heat. Sear mushrooms until they begin to darken, but haven't yet released any liquid. (I usually miss this part, no big deal). Remove mushrooms from the pan, set aside.
  3. Lower heat to medium. Add in 1 tablespoon olive oil. Sauté diced onion with a dash of salt and some freshly ground black pepper until lightly browned. Add in garlic, cook for 1 more minute.
  4. Add the wine and return to high heat. Reduce by half, and scrap any brown bits from the bottom of the pan with a spoon.
  5. Once done stir in vegetable broth and tomato paste. Add mushrooms back in, and pearl onions. Bring to a boil, then lower the heat, cover and simmer for 25 minutes.
  6. Meanwhile combine the dry ingredients, flour, baking powder, and salt, for dumplings in a medium bowl.
  7. Combine 1 tablespoon of remaining butter with flour until combined. Stir into the stew.
  8. At this point you can add the milk to your dumpling batter, you want it to be a goopy mess. Then drop the dumplings on top of the stew by the spoonful. Should make around 4.
  9. Simmer covered for an additional 15 minutes.

 

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