Smitten Kitchen’s Mushroom Bourguignon: A Modern Classic for Comforting, Meatless Cooking
This plant-based variation delivers rich umami and comforting depth in every spoonful.
Smitten Kitchen’s Mushroom Bourguignon: The Ultimate Vegetarian Comfort Stew
If you crave the rich and deep flavors of a classic French stew but prefer to keep things meat-free, Smitten Kitchen’s mushroom bourguignon is an iconic vegetarian answer. Originally inspired by Deb Perelman’s beloved take on the French beef bourguignon, this recipe swaps hearty mushrooms for beef while capturing all the soul-warming magic of the traditional dish. Here you’ll find a deep dive into the ingredients, step-by-step method, expert tips, innovative variations, serving suggestions, and frequently asked questions, making this guide your one-stop resource for the most satisfying meatless stew.
What Is Mushroom Bourguignon?
Mushroom bourguignon is a vegetarian homage to the French beef bourguignon (bœuf bourguignon), a classic stew that hails from Burgundy, France. Instead of beef, portobello or cremini mushrooms are the star, simmered with a robust blend of red wine, broth, carrots, onions, and aromatic herbs. The result is a savory, umami-rich dish that rivals its meaty counterpart in comfort, complexity, and flavor.
- Origin: Inspired by French cuisine, adapted by Deb Perelman of Smitten Kitchen.
- Main feature: Uses mushrooms for a deep, earthy, and meaty texture.
- Core flavors: Red wine, thyme, onions, and tomato paste create richness and depth.
- Vegetarian/vegan adaptable: Naturally meatless and easily made vegan with simple swaps.
The Ingredients: Building Blocks of Flavor
Each ingredient plays a vital role in this stew’s flavor architecture. Let’s break down the shopping list and its purpose:
| Ingredient | Purpose in Dish |
|---|---|
| Mushrooms (portobello/cremini) | Meaty base, rich umami, substantial texture |
| Pearl onions | Natural sweetness, little pops of flavor |
| Yellow onion & carrot | Savory-sweet aromatic base |
| Garlic | Depth and aroma |
| Red wine | Acidity, color, and classic French flavor |
| Beef or vegetable broth | Stewing liquid—vegetable broth for vegetarian/vegan |
| Tomato paste | Umami boost, richness, slight tang |
| Thyme | Herbaceous note, ties flavors together |
| Butter & olive oil | Fat for sautéing, richness, velvetiness |
| All-purpose flour | Thickener for luscious stew consistency |
| Salt & pepper | Seasoning and flavor balance |
| Egg noodles/potatoes | Classic serving vehicle, absorbs stew juices |
| Sour cream & fresh herbs (optional) | Creaminess and fresh burst for garnish |
The Step-by-Step Method: How to Make Mushroom Bourguignon
This process involves layering flavors at each stage. Here’s the roadmap for turning a pot of humble ingredients into a restaurant-worthy vegetarian main course:
- Sear the Mushrooms
Heat olive oil and butter over high heat in a Dutch oven. Sear sliced mushrooms until browned and fragrant, but not yet releasing all their liquid—this builds the dish’s foundational flavor. Remove them from the pot to avoid overcrowding.
- Sauté the Aromatics
Reduce the heat and add more oil to the pot. Sauté finely diced carrot, onions, thyme, salt, and pepper until just golden and softened. Add minced garlic for a final minute to avoid burning.
- Deglaze with Red Wine
Pour in the red wine, scraping the browned bits from the bottom to infuse your stew with maximum savory depth. Crank the heat to reduce the liquid by half—it should look glossy and smell incredible.
Related: Beef Stew with Mushrooms - Simmer with Tomato Paste and Broth
Stir in tomato paste until dissolved, then add the broth. Return mushrooms (with any juices) and bring everything to a slow boil. Cover and simmer for about 20 minutes; everything should soften and the mixture thicken slightly.
- Add the Pearl Onions
Introduce pearl onions for the last five minutes of simmering. If using frozen, make sure they are thawed before adding for even cooking.
- Finish with Beurre Manié
Combine the remaining butter and flour into a paste (called beurre manié), then stir it into the stew to thicken and gloss the sauce. Simmer 10 minutes more—the sauce should coat the back of a spoon. If you desire a thicker stew, let it reduce further uncovered.
- Season and Serve
Taste and adjust for seasoning. Spoon over warm egg noodles or mashed potatoes, and (optional) top with a dollop of sour cream and sprinkle with chives or parsley for a classic touch.
Chef’s Tips & Ingredient Substitutions
- Best mushrooms: Portobello offer the richest flavor and texture, but cremini and even wild varieties (hen of the woods, shiitake) can be used.
- Wine selection: Use a full-bodied, dry red (like Burgundy, Pinot Noir, Merlot, or Cabernet Sauvignon) for classic flavor. Do not use “cooking wine.”
- Broth choice: Vegetable broth works well for vegetarian/vegan adaptation. Rich homemade veggie stock provides an even deeper flavor.
- Vegan adaptations: Substitute olive oil for butter or use a vegan butter. Omit sour cream, or swap in a vegan substitute for garnish.
- Serving variations: Egg noodles are traditional, but mashed potatoes, rice, polenta, or even farro make excellent accompaniments. The stew also pairs beautifully with a crusty baguette.
- Make ahead: Like all stews, flavors deepen after resting. Make a day ahead, cool, and reheat gently—the texture and depth often improve on the second day!
Why This Recipe Works: Flavor, Texture, and Simplicity
This mushroom bourguignon is beloved not just for its vegetarian credentials but because it delivers a stew every bit as hearty as traditional beef-based recipes. Browning the mushrooms builds a meaty depth, red wine and tomato paste add brightness and umami, and gentle simmering melds all the flavors for a soul-satisfying meal.
Key points:
- Umami-rich: Mushrooms, tomato paste, and wine combine for a savory punch.
- Flexible: Adaptable for vegan, gluten-free, and grain-free diets.
- One-pot meal: Minimal cleanup, maximum reward.
Serving Suggestions and Creative Pairings
- Classic: Serve over egg noodles and garnish with sour cream and parsley.
- Comfort food: Creamy mashed potatoes, buttery polenta, or rice to soak up the rich sauce.
- Low-carb option: Try over cauliflower mash or steamed greens.
- Side salads and breads: Pair with an arugula or mixed-green salad in Dijon vinaigrette and thick slices of warm baguette for balance.
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Variations and Add-Ins
- Add legumes: Stir in chickpeas or cannellini beans for extra protein and heft.
- Wild mushrooms: Mix in shiitakes, maitake, or other wild mushrooms for complex texture and flavor.
- Cheese: Grate a little Parmesan or Gruyère over finished bowls for an extra-savory finish (vegetarian Parm as needed).
- Herbs: Thyme is traditional, but rosemary, bay leaf, or tarragon work beautifully as substitutions.
Make It Ahead and Storage Information
- Make ahead: Stew develops deeper flavor after sitting overnight in the fridge; gently reheat before serving.
- Storage: Keeps well, tightly covered, in the refrigerator for up to 4 days. Freezes well in airtight containers for up to 3 months (sans noodles; freeze just the stew).
Frequently Asked Questions (FAQs)
Q: Can I use other types of mushrooms?
A: Absolutely. While portobello and cremini are the go-to choices for meatiness, you can use a blend including shiitake, oyster, or wild mushrooms. Mixing varieties adds complexity and extra umami.
Q: Is this dish vegan?
A: The basic version uses butter and optional sour cream, but replacing these with plant-based versions or simply using extra olive oil makes it entirely vegan without sacrificing flavor.
Q: What’s the best wine for mushroom bourguignon?
A: Choose a full-bodied dry red wine that you’d enjoy drinking (Pinot Noir, Merlot, or Cabernet Sauvignon). Avoid sweet or “cooking” wines for best results.
Q: Can I make it gluten-free?
A: Yes—swap the flour for a gluten-free all-purpose blend or cornstarch. Serve over gluten-free pasta, potatoes, or rice.
Q: Do I have to use pearl onions?
A: Pearl onions add sweetness and visual appeal, but you can substitute chopped yellow onions, shallots, or omit them if unavailable.
Q: Can I add other vegetables?
A: Definitely. Try adding parsnips, turnips, or even root vegetables for extra body and flavor. Leafy greens stirred in at the end are lovely as well.
Recipe Recap: Smitten Kitchen’s Mushroom Bourguignon
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds portobello or cremini mushrooms, sliced 1/4-inch thick
- 1 cup pearl onions (thawed if frozen)
- 1/2 carrot, finely diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups beef or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1 1/2 tablespoons all-purpose flour
- Egg noodles, mashed potatoes, or polenta for serving
- Sour cream and chopped chives or parsley for garnish (optional)
Method: Sear mushrooms, sauté veggies, deglaze with wine, simmer with broth and tomato paste, add pearl onions, thicken with beurre manié, season and serve. Adapt as desired!
Conclusion: A Cozy, Crowd-Pleasing Vegetarian Stew
Smitten Kitchen’s mushroom bourguignon proves that vegetarian cooking can deliver all the complexity and comfort of the classics. With its deeply savory flavor, satisfying texture, and endless adaptability, this stew is guaranteed to earn a spot in your cold-weather dinner rotation—whether you’re a lifelong vegetarian or just looking for a meatless meal that will appeal to everyone at the table.
References
- https://kneadingandknives.wordpress.com/2016/11/29/the-smitten-kitchen-cookbook-mushroom-bourguignon/
- https://www.jackieslife.com/cook/2020/12/10/mushroom-bourguignon
- https://food52.com/recipes/19536-deb-perelman-s-mushroom-bourguignon
- https://withtwospoons.com/mushroom-bourguignon/
- https://smittenkitchen.com/2009/01/mushroom-bourguignon/
- https://food52.com/story/4802-deb-perelman-s-mushroom-bourguignon
- https://smittenkitchen.com/recipes/vegetable/mushrooms/?format=list
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