Red Wine Mushroom Stew
Mushroom Bourguignon is a rich and hearty dish featuring tender mushrooms, baby carrots, and onions simmered in a flavorful red wine sauce.
This French-inspired comfort meal delivers deep umami flavors with every bite.
Perfect for a cozy dinner, this dish transforms simple ingredients into an elegant yet satisfying meal.
Serve it over creamy mashed potatoes, buttered noodles, or crusty bread to soak up the luxurious sauce.
Key Ingredients That Make Mushroom Bourguignon Irresistible
- Mushrooms – The star of the dish, offering a meaty texture and deep, earthy flavor. Chestnut mushrooms and mini portobellos work best.
- Baby onions – Their natural sweetness enhances the sauce while adding a delicate bite.
- Baby carrots – Bring a slight sweetness and vibrant color, balancing the savory richness.
- Red wine – Adds depth, acidity, and complexity, infusing the sauce with bold flavors.
- Vegetable stock – Provides a savory backbone to the sauce, ensuring a well-rounded taste.
- Tomato purée – Adds richness and a subtle tang, deepening the overall flavor profile.
- Garlic & thyme – Essential aromatics that bring warmth and herbaceous notes.
- Bay leaves & black pepper – Enhance the complexity of the sauce with subtle spice and fragrance.
Simple Steps to Create This Flavorful Dish
Start by sautéing the mushrooms, baby carrots, and onions in oil until the mushrooms release their juices. Add the garlic towards the end to prevent burning and deepen the aromatic base.
Pour in the red wine and let it reduce slightly before stirring in the vegetable stock, tomato purée, fresh thyme, bay leaves, and black pepper. This creates a rich, well-balanced sauce.
Transfer the mixture to an oven-safe dish if needed, then cover and bake at 190°C (375°F) for about 40 minutes. Once the vegetables are tender and the flavors have melded, adjust the seasoning and serve hot.
Pro Tips for the Perfect Mushroom Bourguignon
For a deeper flavor, use a full-bodied red wine like a Burgundy or Pinot Noir. Letting the dish sit for a few minutes before serving allows the flavors to develop further.
If you prefer a thicker sauce, remove the lid during the last 10 minutes of baking or stir in a cornstarch slurry.
To add variety, consider including pearl onions, shallots, or even a handful of lentils for extra protein. A touch of balsamic vinegar at the end can enhance the dish’s complexity.
Best Ways to Store and Reheat Leftovers
Mushroom Bourguignon tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, gently warm on the stovetop over low heat, adding a splash of vegetable stock if needed. It also freezes well—just thaw overnight in the fridge before reheating.
Enjoy this comforting French-inspired dish for a cozy and satisfying meal!
Mushroom Bourguignon Recipe
Ingredients
- 250 ml ~1 cup vegetable stock
- 250 g ~9 oz baby onions, peeled and left whole
- 4 cloves garlic minced
- 2 bay leaves
- 250 g ~9 oz baby carrots, trimmed
- Black pepper to taste
- 185 ml ~3/4 cup red wine
- 1 tbsp oil
- 850 g ~1 3/4 lb mushrooms, cut into chunky pieces (such as chestnut mushrooms and mini portobellos)
- 2 tbsp tomato purée / paste
- 1 small bunch fresh thyme
Instructions
- Warm the oil in a large pan over medium heat. Add the mushrooms, baby carrots, and baby onions, cooking for 5–10 minutes. Stir in the minced garlic during the last couple of minutes. The mushrooms should be tender and have released their juices, while the onions and carrots will remain firm.
- Increase the heat and pour in the red wine, allowing it to simmer for a few minutes before adding the vegetable stock, tomato purée, fresh thyme, bay leaves, and black pepper. Stir well to combine all ingredients.
- If your pan is not oven-safe, transfer the mixture to a casserole dish. Cover with a lid or foil and bake at 190°C (Gas Mark 5 / 375°F) for about 40 minutes, or until the onions and carrots reach your preferred tenderness. Adjust seasoning as needed and serve hot.