Mediterranean Mushroom Bourguignon
Total Time: 45–50 minutes
Serves: 3–4
This Mediterranean Mushroom Bourguignon is a rich, earthy vegetarian twist on the classic French stew. Meaty mushrooms simmer slowly in a red wine and tomato-based sauce with garlic, thyme, and sweet carrots for depth. The flavors are bold, comforting, and beautifully balanced with creamy mashed potatoes or a light potato-cauliflower mash. It’s a cozy, elegant dish that’s simple enough for a weeknight but special enough for guests.
Ingredients
For the Bourguignon Stew
2 tbsp olive oil
500 g (about 1 lb) mushrooms (cremini, portobello, or button), sliced thick
1 medium onion or 1 leek, finely chopped
3 garlic cloves, minced
2 carrots, peeled and sliced
1½ cups vegetable broth
¾ cup red wine (or use extra broth if avoiding alcohol)
1½ tbsp tomato paste
1 tsp dried or 2 tsp fresh thyme
Salt and black pepper, to taste
1 tbsp all-purpose flour (for thickening)
For the Mash
3 large potatoes (or 2 potatoes + 1 cup cauliflower florets)
2 tbsp olive oil or butter
Splash of milk or broth (as needed for texture)
Salt and pepper to taste
Instructions
Prepare the Mash
Boil the potatoes (and cauliflower, if using) in salted water for 12–15 minutes, until tender.
Drain well, then mash with olive oil or butter, a splash of milk or broth, and season with salt and pepper.
Keep warm while you make the stew.
Cook the Mushroom Bourguignon
Sear the mushrooms:
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the mushrooms in batches and cook until browned on both sides (about 5–6 minutes). Remove and set aside.
Sauté the vegetables:
In the same pan, add another tablespoon of olive oil. Add onion (or leek), garlic, and carrots. Cook for 5 minutes, until softened and fragrant.
Build the sauce:
Stir in the tomato paste and cook for 1 minute to deepen the flavor. Sprinkle the flour over the vegetables and stir to coat.
Deglaze:
Pour in the red wine, scraping up any browned bits from the pan. Simmer for 2–3 minutes to let the alcohol cook off.
Simmer:
Add the vegetable broth, thyme, salt, and pepper. Return the mushrooms to the pan. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and the carrots are tender.
Taste and adjust:
Adjust seasoning with salt and pepper. If the sauce gets too thick, add a splash of broth; if too thin, simmer a few minutes longer.
Serve
Spoon the warm mashed potatoes (or potato-cauliflower mash) onto plates or bowls.
Ladle the rich mushroom bourguignon over the top.
Garnish with a sprinkle of fresh thyme or parsley and a drizzle of olive oil.
Tips
Use a mix of mushrooms:
Combining cremini, portobello, and button mushrooms gives a deeper, meatier flavor. Slice them thick so they hold their shape during cooking.
Don’t overcrowd the pan:
When browning mushrooms, cook them in batches. Overcrowding traps steam and prevents that nice golden sear that builds flavor.
Deglaze properly:
When adding red wine, use a wooden spoon to scrape up the browned bits from the bottom of the pan. That’s where most of the flavor hides.
Cook the tomato paste briefly:
Letting the tomato paste sizzle for a minute before adding liquids removes raw acidity and deepens the sauce’s color and richness.
Simmer slowly:
Let the stew cook gently so the flavors can meld together. Stir occasionally to prevent sticking and ensure even thickening.
For extra depth:
Add a teaspoon of soy sauce or a few drops of balsamic vinegar near the end of cooking. Both boost umami without overpowering the dish.
Wine Tips
Best type of wine: Choose a dry red wine such as Merlot, Cabernet Sauvignon, or Shiraz.
No alcohol option: Substitute the wine with more broth and a splash of balsamic vinegar or grape juice for a subtle tang.
Mash Tips
Texture control:
For creamy mash, use a potato masher or ricer while the potatoes are still hot.
For extra flavor:
Mix in roasted garlic, a drizzle of olive oil, or a sprinkle of Parmesan cheese.
Lighter option:
Replace half the potatoes with cauliflower for a lower-carb mash that still feels rich.
Variations
Mediterranean twist:
Add chopped sun-dried tomatoes or olives to the stew for a bold, salty touch.
Herb lovers:
Swap thyme for rosemary, oregano, or a mix of Italian herbs.
Spicy version:
Stir in a pinch of crushed red pepper flakes or smoked paprika for subtle heat.
Creamy finish:
Add a spoonful of Greek yogurt or light cream at the end for a velvety texture.
Serving Ideas
Serve over mashed potatoes, polenta, couscous, or rice.
Pair with grilled vegetables or a simple arugula salad for freshness.
Add a side of crusty bread to soak up the rich sauce.
Q&A
Q: Can I make this Mushroom Bourguignon ahead of time?
A: Yes, it actually tastes better the next day. Let it cool, store it in an airtight container, and refrigerate for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce.
Q: What can I use instead of red wine?
A: Replace red wine with more vegetable broth and a teaspoon of balsamic vinegar or grape juice for a similar acidity and sweetness balance.
Q: Can I freeze this dish?
A: The mushroom stew freezes very well for up to 2 months. Just cool it completely before transferring to freezer-safe containers. The mash is best made fresh.
Q: Which mushrooms work best?
A: Cremini and portobello mushrooms add a meaty bite and rich flavor, while button mushrooms are mild and tender. A combination gives the best balance.
Q: How can I make this gluten-free?
A: Simply skip the flour and instead stir in a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) near the end of cooking to thicken the sauce.
Nutrition
(Per Serving)
(Based on 4 servings, including potato mash)
Calories: ~280 kcal
Protein: 7 g
Carbohydrates: 32 g
Fiber: 6 g
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 330 mg
Sugar: 8 g
(Values may vary slightly depending on the type of mushrooms, oil, and mash used.)
Conclusion
This Mediterranean Mushroom Bourguignon is proof that comfort food doesn’t need meat to be hearty and satisfying. The mushrooms create a deep, savory base, while red wine and thyme add richness and warmth. Paired with creamy mashed potatoes, it’s a cozy, restaurant-quality meal you can make at home with simple ingredients. Whether you’re cooking for a family dinner or a relaxed weekend meal, this stew delivers classic comfort with a Mediterranean touch.