Mushroom Bourguignon

Mushroom Bourguignon

This hearty stew like meal is the perfect fall comfort food!
Course stew, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Deb Perelman of Smitten Kitchen


  • 2 Tablespoons olive oil
  • 2 pounds portobello mushrooms sliced, and cut into 1 inch pieces
  • 1 cup pearl onions thawed
  • 1 carrot finely diced
  • 1 yellow onion diced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 teaspoon salt more to taste
  • 1/4 teaspoon black pepper more to taste
  • 2 garlic cloves minced
  • 1 cup red wine
  • 2 Tablespoons tomato paste
  • 2 cups beef or vegetable stock
  • 1 Tablespoon butter softened
  • 1 1/2 Tablespoons all-purpose flour
  • Egg Noodles Mashed Potatoes, Polenta or Gnocchi for serving
  • Italian parsley chopped, for garnish


  1. In a dutch oven, heat 1 Tablespoon of olive oil over high heat.
  2. Add mushrooms and pearl onions and sauté for 3-4 minutes until they are seared and taking on some color, but before the mushrooms start releasing liquid.
  3. Remove the mushrooms and onions to a bowl and set aside.
  4. Add the second tablespoon of olive oil to the dutch oven and then turn the heat down to medium.
  5. Add carrot, onion, thyme, salt, and pepper to the dutch oven and sauté for 5 minutes until the onion has softened and taken on some color.
  6. Add the garlic and sauté for an additional 1 minute.
  7. Taste and season with additional salt and pepper if needed.
  8. Add wine to the dutch oven and deglaze, scraping any stuck bits off of the bottom of the dutch oven with a wooden spoon.
  9. Turn the heat up and reduce the wine by half, approximately 5 minutes.
  10. Add the tomato paste and the stock.
  11. Add back the mushrooms and pearl onions, along with any juices that have collected in the bowl.
  12. Bring the mixture to a boil.
  13. Reduce to a simmer and simmer for 15 minutes, or until the pearl onions and mushrooms are tender.
  14. In a small bowl, combine the butter and flour with a fork until it forms a paste.
  15. Stir the paste into the simmering liquid.
  16. Simmer for an additional 10 minutes.
  17. If the sauce is still thin, turn up the heat and reduce until slightly thickened.
  18. Taste and season with salt and pepper as needed.
  19. Serve over egg noodles (or mashed potatoes, polenta or gnocchi as desired).
  20. Garnish with chopped Italian parsley.