Mushroom Bourguignon Recipe

Name: Mushroom Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stew; 10 ounces pearl onions, peeled; 2 tablespoons olive oil; 1 tablespoon butter; 2 pounds portobello mushroom caps, sliced; 1 pound brown or shiitake mushrooms, sliced; 2 carrots, diced; 1 fennel bulb, diced; 6-8 garlic cloves, minced; 1 1/2 cups red wine; 2 tablespoons tomato paste; 2 cups vegetable broth; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; Finishing touches; 2 tablespoons softened butter, olive oil, or a combination; 3 tablespoons all-purpose flour; juice of 1/2 lemon; 12 ounces whole-wheat shells or other short pasta

Servings: persons

For the stew
10 ounces pearl onions, peeled
2 tablespoons olive oil
1 tablespoon butter
2 pounds portobello mushroom caps, sliced
1 pound brown or shiitake mushrooms, sliced
2 carrots, diced
1 fennel bulb, diced
6-8 garlic cloves, minced
1 1/2 cups red wine
2 tablespoons tomato paste
2 cups vegetable broth
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Finishing touches
2 tablespoons softened butter, olive oil, or a combination
3 tablespoons all-purpose flour
juice of 1/2 lemon
12 ounces whole-wheat shells or other short pasta

1
Heat 1/2 tbsp butter and 1 tbsp olive oil in a large heavy saucepan or dutch oven over high heat. Add mushrooms and saute 3-4 minutes, just until they begin to darken and shrink. Remove from pot and set aside.
2
Lower heat to medium, and add the other 1/2 tbsp butter and 1 tbsp olive oil. Saute carrot and fennel for about 8 minutes, until softened. Add garlic and saute a couple minutes more.
3
Pour in wine and deglaze the pot, scraping up any delicious brown bits. Return heat to high and let the wine bubble until it reduces by half.
4
Stir in tomato paste, basil, thyme, broth, and the reserved mushrooms, along with any mushroom juice that's accumulated. Bring to boil.
5
Turn heat to low and simmer about 20 minutes, or until mushrooms are tender. Add pearl onions and simmer 5 minutes more.
6
Combine the softened butter/oil and flour with a fork, whisking to make a smooth paste. Stir the paste into the stew, then simmer 10-15 minutes, or until the stew has thickened to your liking.
7
Divide the pasta among six bowls. Stir the lemon juice into the stew, and ladle over the pasta.

871

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the stew, 10 ounces pearl onions, peeled, 2 tablespoons olive oil, 1 tablespoon butter, and more.

Yes, Mushroom Bourguignon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Bourguignon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions