Chestnut Mushroom Bourguignon
A vegetarian take on the French classic — chunky chestnut mushrooms slowly braised in red wine, herbs, pearl onions and carrots until the sauce is dark, glossy and concentrated. The chestnut mushroom’s deep, woodsy flavor is what makes this dish work without beef. Serve over creamy mashed potatoes or buttered egg noodles for a true Sunday supper.
Ingredients
Bourguignon
- 1 1/2 lbs chestnut mushrooms from KC Mushroom Co., halved or quartered if large
- 3 tbsp olive oil divided
- 2 tbsp unsalted butter
- 2 large carrots sliced into 1/2-inch rounds
- 1 cup pearl onions peeled, fresh or frozen
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1/3 cup all-purpose flour
- 2 cups dry red wine such as Pinot Noir or Burgundy
- 2 cups vegetable or beef stock
- 2 tbsp soy sauce for depth
- 1 tbsp balsamic vinegar
- 2 sprigs fresh thyme
- 2 bay leaves
- kosher salt and black pepper to taste
To Finish
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley chopped
Instructions
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high. Add the chestnut mushrooms in batches and sear each batch undisturbed for 3 to 4 minutes per side, until deeply browned. Don’t crowd the pot or they’ll steam. Transfer the seared mushrooms to a plate as you go.
- Lower the heat to medium. Add the remaining tablespoon of olive oil and the butter. When the butter foams, add the carrots, pearl onions and diced yellow onion with a pinch of salt. Cook 6 to 8 minutes, stirring occasionally, until softened and lightly caramelized.
- Add the garlic and tomato paste. Stir constantly for 90 seconds — the tomato paste should darken from bright red to brick red, which means its sweetness has developed.
- Sprinkle the flour over the vegetables and stir for another minute to cook out the raw flour taste.
- Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot. Bring to a boil and let it bubble vigorously for 3 to 4 minutes — this cooks off the alcohol and concentrates the flavor.
- Add the stock, soy sauce, balsamic vinegar, thyme and bay leaves. Return the seared mushrooms to the pot along with any juices on the plate. Stir well.
- Reduce the heat to low, cover partially, and simmer 30 to 40 minutes, stirring occasionally, until the sauce has reduced and thickened to a glossy, gravy-like consistency that coats the back of a spoon.
- Fish out the thyme stems and bay leaves. Stir in the final 2 tablespoons of butter for a glossy finish. Taste and adjust salt and pepper.
- Ladle over mashed potatoes or buttered egg noodles, scatter with parsley, and serve.
Notes
From the farm: Chestnut mushrooms are ideal for braising because they hold their structure through long cooking, where more delicate mushrooms would disintegrate. Don’t slice them too thin — chunky pieces give you the satisfying bite that this dish needs.
Make ahead: Like all stews, this is better the next day. Cool completely and refrigerate up to 4 days. Reheat gently over low heat with a splash of stock if it has tightened up.
Variation: Add a handful of dried porcini mushrooms, rehydrated in the warm stock, for an even deeper umami backbone. Use the soaking liquid as part of the stock — just strain it through a coffee filter to remove any grit.