Slow-Simmered Mushroom Bourguignon with Red Wine
A hearty vegetarian take on the French classic, featuring meaty portobello mushrooms braised in red wine with aromatic vegetables. The mushrooms are flour-dusted and browned to create depth, then slow-simmered with shallots, carrots, and herbs until tender. This comforting stew develops rich, earthy flavors perfect for cool weather dining. Serve alongside creamy mashed potatoes or crusty bread to soak up the wine-infused sauce.
Ingredients
- 4 tbs olive oil, divided
- 4 very large portobello mushrooms, stalks removed and cut into bite size chunks
- 10 shallots, peeled
- 11 oz button mushrooms, quartered
- 6 large carrots, peeled and roughly chopped
- 3 cloves garlic, peeled
- 2 stalks celery
- 2 zucchini, roughly chopped
- 6 sprigs thyme
- 3 bay leaves
- 1 bottle red wine
- 1 cup vegetable stock
- salt and pepper, to taste
- ⅓ cup flour
Instructions
- 1
Heat saucepan over low heat and add olive oil
- 2
Fry shallots until lightly golden
- 3
Add carrots, garlic and celery, increase to medium heat and cook until carrots are golden
- 4
Remove vegetables from pan and set aside
- 5
Season flour with salt and pepper in bowl
- 6
Toss portobello mushrooms in seasoned flour
- 7
Add remaining olive oil to pan and increase to medium high heat
- 8
Brown the floured mushrooms in batches if needed
- 9
Reduce heat to medium and add wine, stock, bay leaves and thyme
- 10
Bring to simmer then reduce to low heat
- 11
Cover and simmer for 45 minutes, stirring occasionally
- 12
Add reserved vegetables, zucchini and button mushrooms
- 13
Simmer for 30 minutes
- 14
Serve with mashed potatoes or crusty bread
Tips
Brown mushrooms in batches to avoid overcrowding, which prevents proper browning and creates steam instead.
Use a full-bodied red wine like Burgundy or Pinot Noir for authentic flavor that complements the earthy mushrooms.
Let the stew rest for 10 minutes before serving to allow flavors to meld and sauce to thicken slightly.
Good to Know
Refrigerate up to 4 days in airtight container. Flavors improve overnight.
Can be made 2 days ahead. Reheat gently on stovetop, adding splash of broth if needed.
Ladle into bowls over mashed potatoes or alongside crusty bread for soaking up sauce.
Common Mistakes
Don't skip browning mushrooms to avoid bland, watery stew.
Avoid high heat when simmering to prevent vegetables from breaking down.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use different types of mushrooms?
Yes, try cremini, shiitake, or oyster mushrooms. Mix varieties for complex flavor and varied textures.
What if I don't have red wine?
Substitute with additional vegetable stock plus 2 tablespoons balsamic vinegar for depth, though flavor will differ.
How long does this keep in the refrigerator?
Store covered for up to 4 days. Flavors actually improve after a day as ingredients meld together.