Mushroom Bourguignon

Name: Mushroom Bourguignon
Total time: 1 h
Yield: 4 servings
Ingredients: 200 g Shallots; 4 clove Garlic; 200 g Carrots; 500 g Chestnut mushrooms; 250 g Portobello mushrooms; 10 g Flat-leaf parsley; 2 tbsp Extra-virgin olive oil; 40 g Unsalted butter; 200 g pearl onions; 2 tbsp Tomato paste; 2 tbsp Plain flour; 500 ml Red wine; 300 ml Vegetable stock; 4 sprig Fresh thyme; 2 piece Bay leaf; 0.5 tsp Salt; 0.5 tsp Ground black pepper; 1 tbsp Extra-virgin olive oil

1 hr · 32 min active · makes ~2.35 kg · Medium

Portobello mushrooms braise in red wine with pearl onions and tomato paste in this vegetarian take on the French classic.

See more →

Mushroom Bourguignon

Portobello mushrooms braise in red wine with pearl onions and tomato paste in this vegetarian take on the French classic.

See more →

TOTAL TIME

1 hr

ACTIVE TIME

32 min

QUANTITY

~2.35 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/17

Tools0/9

Ingredients

0/17 gathered · 4 servings

200g

4clove

200g

500g

250g

10g

3tbsp

40g

200g

2tbsp

500ml

300ml

4sprig

2piece

0.5tsp

#	Quantity	Notes	State
1	200g	—	—
2	4clove	—	—
3	200g	—	—
4	500g	—	—
5	250g	—	—
6	10g	—	—
7	3tbsp	—	—
8	40g	—	—
9	200g	—	—
10	2tbsp	—	—
11	2tbsp	—	—
12	500ml	—	—
13	300ml	—	—
14	4sprig	—	—
15	2piece	—	—
16	0.5tsp	—	—
17	0.5tsp	—	—

Tools

9 items

Serveware

1 item

Procedure

45 steps

1 of 45

Peel the shallots.

Shallots · 200 g

⏱ 1 min

ResultPeeled Shallots

2 of 45

Finely chop the peeled shallots into small pieces.

Peeled Shallots · step 1

⏱ 30s

ResultFinely chopped shallotsused in step 25

3 of 45

Place the garlic cloves on the chopping board.

Garlic · 4 clove

⏱ 5s

ResultGarlic

4 of 45

Peel the garlic cloves.

Garlic · step 3

⏱ 30s

ResultPeeled garlic cloves

5 of 45

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 4

⏱ 30s

ResultFinely chopped garlicused in step 27

6 of 45

Place the carrots on the chopping board.

Carrots · 200 g

⏱ 5s

ResultCarrots

7 of 45

Peel the carrots.

Carrots · step 6

⏱ 40s

ResultPeeled carrots

8 of 45

Cut the peeled carrots into 1 cm rounds.

Peeled carrots · step 7

⏱ 40s

ResultSliced Carrotsused in step 29

9 of 45

Trim the base of each chestnut mushroom stalk and halve any larger ones, keeping smaller ones whole.

Chestnut mushrooms · 500 g

⏱ 30s

ResultTrimmed chestnut mushroomsused in step 15

10 of 45

Lay the portobello mushrooms on the chopping board.

Portobello mushrooms · 250 g

⏱ 5s

ResultPortobello mushrooms

11 of 45

Cut the portobello mushrooms into rough 3 cm chunks.

Portobello mushrooms · step 10

⏱ 40s

ResultRoughly chopped portobello mushroomsused in step 18

12 of 45

Gather the parsley leaves and finely chop them.

Flat-leaf parsley · 10 g

⏱ 30s

ResultFinely chopped flat-leaf parsleyused in step 47

13 of 45

Pour the olive oil into a large heavy-based pan.

Extra-virgin olive oil · 2 tbsp

⏱ 5s

ResultExtra-virgin olive oil

14 of 45

Set the pan over a high heat until the oil shimmers.

⏱ 1 min

ResultHot oil

15 of 45

Tip the trimmed chestnut mushrooms into the hot pan.

Trimmed chestnut mushrooms · step 9

⏱ 10s

ResultHot oil and trimmed chestnut mushrooms

16 of 45

Spread the mushrooms in a single layer and cook without stirring for 3–4 minutes until deeply golden on one side, then toss and cook for another minute.

⏱ 4 min

ResultBrowned chestnut mushrooms

17 of 45

Lift the browned chestnut mushrooms out onto a plate and set aside.

Browned chestnut mushrooms · step 16

⏱ 20s

ResultBrowned chestnut mushrooms

18 of 45

Add the chunked portobello mushrooms to the same pan.

Roughly chopped portobello mushrooms · step 11

⏱ 10s

ResultRoughly chopped portobello mushrooms

19 of 45

Cook the portobello pieces over high heat, turning occasionally, until they are browned and any liquid has evaporated, about 3–4 minutes.

⏱ 4 min

ResultBrowned portobello mushrooms

20 of 45

Transfer the browned portobello mushrooms to the plate with the chestnut mushrooms.

Browned portobello mushrooms · step 19

⏱ 20s

ResultBrowned chestnut mushrooms and browned portobello mushroomsused in step 42

21 of 45

Add the butter to the pan and let it melt over a medium heat.

Unsalted butter · 40 g

⏱ 5s

ResultUnsalted butter

22 of 45

Swirl the pan so the butter melts evenly and begins to foam.

⏱ 30s

ResultMelted butter

23 of 45

Add the pearl onions to the foaming butter.

Pearl onions · 200 g

⏱ 5s

ResultMelted butter and pearl onions

24 of 45

Cook the pearl onions, stirring occasionally, over a medium heat for about 5 minutes until they take on a little colour.

⏱ 5 min

ResultLightly browned pearl onions

25 of 45

Add the finely chopped shallots to the pan.

Finely chopped shallots · step 2

⏱ 5s

ResultFinely chopped shallots and lightly browned pearl onions

26 of 45

Stir and cook over a medium-low heat for about 4 minutes until the shallots are soft and translucent.

⏱ 4 min

ResultSoftened shallots and onions

27 of 45

Stir in the finely chopped garlic.

Finely chopped garlic · step 5

⏱ 5s

ResultFinely chopped garlic and softened shallots and onions

28 of 45

Cook for 1 minute, stirring constantly, until the garlic is fragrant but not coloured.

⏱ 1 min

ResultFragrant shallot and garlic base

29 of 45

Add the sliced carrots to the pan.

Sliced Carrots · step 8

⏱ 5s

ResultSliced carrots and fragrant shallot and garlic base

30 of 45

Stir the carrots into the mixture and cook for 2 minutes to soften slightly.

⏱ 2 min

ResultSoftened carrot and vegetable base

31 of 45

Add the tomato paste and stir it through the vegetables.

Tomato paste · 2 tbsp

⏱ 5s

ResultSoftened carrot and vegetable base and tomato paste

32 of 45

Cook, stirring constantly, for 1 minute so the tomato paste darkens slightly and coats the vegetables.

⏱ 1 min

ResultCaramelised tomato base

33 of 45

Sprinkle the flour over the vegetables.

Plain flour · 2 tbsp

⏱ 5s

ResultCaramelised tomato base and plain flour

34 of 45

Stir vigorously for 1 minute to cook out the raw flour and coat everything evenly.

⏱ 1 min

ResultFlour-coated vegetable base

35 of 45

Pour in the red wine, scraping the bottom of the pan to lift any stuck bits.

Red wine · 500 ml

⏱ 10s

ResultFlour-coated vegetable base and red wine

36 of 45

Pour in the vegetable stock.

Vegetable stock · 300 ml

⏱ 5s

ResultFlour-coated vegetable base and red wine and vegetable stock

37 of 45

Tuck in the thyme sprigs.

Fresh thyme · 4 sprig

⏱ 5s

ResultFlour-coated vegetable base mixture

38 of 45

Add the bay leaves.

Bay leaf · 2 piece

⏱ 5s

ResultFlour-coated vegetable base mixture

39 of 45

Season with salt.

Salt · 0.5 tsp

⏱ 5s

ResultFlour-coated vegetable base mixture

40 of 45

Season with the ground black pepper.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultFlour-coated vegetable base mixture

41 of 45

Bring the liquid to a boil, stirring to combine everything.

⏱ 2 min

ResultBoiling bourguignon base

42 of 45

Return all the browned mushrooms to the pan.

Browned chestnut mushrooms and browned portobello mushrooms · step 20

⏱ 10s

ResultBoiling bourguignon base and browned chestnut mushrooms and browned portobello mushrooms

43 of 45

Reduce the heat to a gentle simmer and cook uncovered for 30 minutes, until the sauce has thickened and the vegetables are completely tender.

⏱ 30 min

ResultReduced mushroom bourguignon

44 of 45

Drizzle in the remaining olive oil to enrich the sauce.

Extra-virgin olive oil · 1 tbsp

⏱ 5s

ResultReduced mushroom bourguignon and extra-virgin olive oil

45 of 45

Fish out and discard the thyme sprigs and bay leaves.

⏱ 20s

ResultFinished bourguignon

Total Time1 hr

#	Product	Action
1	200 g	Peel the shallots.⏱ 1 minResultPeeled Shallots
2	Peeled Shallotsstep 1	Finely chop the peeled shallots into small pieces.⏱ 30sResultFinely chopped shallotsused in step 25
3	4 clove	Place the garlic cloves on the chopping board.⏱ 5sResultGarlic
4	Garlicstep 3	Peel the garlic cloves.⏱ 30sResultPeeled garlic cloves
5	Peeled garlic clovesstep 4	Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlicused in step 27
6	200 g	Place the carrots on the chopping board.⏱ 5sResultCarrots
7	Carrotsstep 6	Peel the carrots.⏱ 40sResultPeeled carrots
8	Peeled carrotsstep 7	Cut the peeled carrots into 1 cm rounds.⏱ 40sResultSliced Carrotsused in step 29
9	500 g	Trim the base of each chestnut mushroom stalk and halve any larger ones, keeping smaller ones whole.⏱ 30sResultTrimmed chestnut mushroomsused in step 15
10	250 g	Lay the portobello mushrooms on the chopping board.⏱ 5sResultPortobello mushrooms
11	Portobello mushroomsstep 10	Cut the portobello mushrooms into rough 3 cm chunks.⏱ 40sResultRoughly chopped portobello mushroomsused in step 18
12	10 g	Gather the parsley leaves and finely chop them.⏱ 30sResultFinely chopped flat-leaf parsleyused in step 47
13	2 tbsp	Pour the olive oil into a large heavy-based pan.⏱ 5sResultExtra-virgin olive oil
14	—	Set the pan over a high heat until the oil shimmers.⏱ 1 minResultHot oil
15	Trimmed chestnut mushroomsstep 9	Tip the trimmed chestnut mushrooms into the hot pan.⏱ 10sResultHot oil and trimmed chestnut mushrooms
16	—	Spread the mushrooms in a single layer and cook without stirring for 3–4 minutes until deeply golden on one side, then toss and cook for another minute.⏱ 4 minResultBrowned chestnut mushrooms
17	Browned chestnut mushroomsstep 16	Lift the browned chestnut mushrooms out onto a plate and set aside.⏱ 20sResultBrowned chestnut mushrooms
18	Roughly chopped portobello mushroomsstep 11	Add the chunked portobello mushrooms to the same pan.⏱ 10sResultRoughly chopped portobello mushrooms
19	—	Cook the portobello pieces over high heat, turning occasionally, until they are browned and any liquid has evaporated, about 3–4 minutes.⏱ 4 minResultBrowned portobello mushrooms
20	Browned portobello mushroomsstep 19	Transfer the browned portobello mushrooms to the plate with the chestnut mushrooms.⏱ 20sResultBrowned chestnut mushrooms and browned portobello mushroomsused in step 42
21	40 g	Add the butter to the pan and let it melt over a medium heat.⏱ 5sResultUnsalted butter
22	—	Swirl the pan so the butter melts evenly and begins to foam.⏱ 30sResultMelted butter
23	200 g	Add the pearl onions to the foaming butter.⏱ 5sResultMelted butter and pearl onions
24	—	Cook the pearl onions, stirring occasionally, over a medium heat for about 5 minutes until they take on a little colour.⏱ 5 minResultLightly browned pearl onions
25	Finely chopped shallotsstep 2	Add the finely chopped shallots to the pan.⏱ 5sResultFinely chopped shallots and lightly browned pearl onions
26	—	Stir and cook over a medium-low heat for about 4 minutes until the shallots are soft and translucent.⏱ 4 minResultSoftened shallots and onions
27	Finely chopped garlicstep 5	Stir in the finely chopped garlic.⏱ 5sResultFinely chopped garlic and softened shallots and onions
28	—	Cook for 1 minute, stirring constantly, until the garlic is fragrant but not coloured.⏱ 1 minResultFragrant shallot and garlic base
29	Sliced Carrotsstep 8	Add the sliced carrots to the pan.⏱ 5sResultSliced carrots and fragrant shallot and garlic base
30	—	Stir the carrots into the mixture and cook for 2 minutes to soften slightly.⏱ 2 minResultSoftened carrot and vegetable base
31	2 tbsp	Add the tomato paste and stir it through the vegetables.⏱ 5sResultSoftened carrot and vegetable base and tomato paste
32	—	Cook, stirring constantly, for 1 minute so the tomato paste darkens slightly and coats the vegetables.⏱ 1 minResultCaramelised tomato base
33	2 tbsp	Sprinkle the flour over the vegetables.⏱ 5sResultCaramelised tomato base and plain flour
34	—	Stir vigorously for 1 minute to cook out the raw flour and coat everything evenly.⏱ 1 minResultFlour-coated vegetable base
35	500 ml	Pour in the red wine, scraping the bottom of the pan to lift any stuck bits.⏱ 10sResultFlour-coated vegetable base and red wine
36	300 ml	Pour in the vegetable stock.⏱ 5sResultFlour-coated vegetable base and red wine and vegetable stock
37	4 sprig	Tuck in the thyme sprigs.⏱ 5sResultFlour-coated vegetable base mixture
38	2 piece	Add the bay leaves.⏱ 5sResultFlour-coated vegetable base mixture
39	0.5 tsp	Season with salt.⏱ 5sResultFlour-coated vegetable base mixture
40	0.5 tsp	Season with the ground black pepper.⏱ 5sResultFlour-coated vegetable base mixture
41	—	Bring the liquid to a boil, stirring to combine everything.⏱ 2 minResultBoiling bourguignon base
42	Browned chestnut mushrooms and browned portobello mushroomsstep 20	Return all the browned mushrooms to the pan.⏱ 10sResultBoiling bourguignon base and browned chestnut mushrooms and browned portobello mushrooms
43	—	Reduce the heat to a gentle simmer and cook uncovered for 30 minutes, until the sauce has thickened and the vegetables are completely tender.⏱ 30 minResultReduced mushroom bourguignon
44	1 tbsp	Drizzle in the remaining olive oil to enrich the sauce.⏱ 5sResultReduced mushroom bourguignon and extra-virgin olive oil
45	—	Fish out and discard the thyme sprigs and bay leaves.⏱ 20sResultFinished bourguignon
Total Time		1 hr

Serving

Ladle the bourguignon into a wide serving bowl.
Scatter the finely chopped parsley evenly over the surface to finish.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	441kcal
	8g
	19g
	7g
	39g
	17g
	7g
	969mg

Ingredients0/17

Tools0/9

Recipe

Mushroom Bourguignon

Portobello mushrooms braise in red wine with pearl onions and tomato paste in this vegetarian take on the French classic.

What you’ll doYou will sear two types of mushroom separately until deeply browned, then build a wine-based sauce by cooking pearl onions, shallots, garlic and carrots before returning the mushrooms to simmer gently for 30 minutes. The sauce will thicken as it cooks; watch for the liquid to reduce and the vegetables to turn completely tender.

Serves4

Total1 hr

LevelMedium

Ingredients

Shallots200 g
Garlic4 clove
Carrots200 g
Chestnut mushrooms500 g
Portobello mushrooms250 g
Flat-leaf parsley10 g
Extra-virgin olive oil3 tbsp
Unsalted butter40 g
Pearl onions200 g
Tomato paste2 tbsp
Plain flour2 tbsp
Red wine500 ml
Vegetable stock300 ml
Fresh thyme4 sprig
Bay leaf2 piece
Salt0.5 tsp
Ground black pepper0.5 tsp

Tools

TongsChef's knifeWooden spoonLarge heavy based panPeelerLadlePlateWide serving bowlChopping board

Method

Peel the shallots.

1 minChopping board, Chefs knifeShallots · 200 g

Finely chop the peeled shallots into small pieces.

Result · Finely chopped shallots · used in step 25

30sChopping board, Chefs knifePeeled Shallots · step 1

Place the garlic cloves on the chopping board.

5sChopping boardGarlic · 4 clove

Peel the garlic cloves.

30sChopping board, Chefs knifeGarlic · step 3

Finely chop the peeled garlic cloves.

Result · Finely chopped garlic · used in step 27

30sChopping board, Chefs knifePeeled garlic cloves · step 4

Place the carrots on the chopping board.

5sChopping boardCarrots · 200 g

Peel the carrots.

40sChopping board, PeelerCarrots · step 6

Cut the peeled carrots into 1 cm rounds.

Result · Sliced Carrots · used in step 29

40sChopping board, Chefs knifePeeled carrots · step 7

Trim the base of each chestnut mushroom stalk and halve any larger ones, keeping smaller ones whole.

Result · Trimmed chestnut mushrooms · used in step 15

30sChopping board, Chefs knifeChestnut mushrooms · 500 g

Lay the portobello mushrooms on the chopping board.

5sChopping boardPortobello mushrooms · 250 g

Cut the portobello mushrooms into rough 3 cm chunks.

Result · Roughly chopped portobello mushrooms · used in step 18

40sChopping board, Chefs knifePortobello mushrooms · step 10

Gather the parsley leaves and finely chop them.

Result · Finely chopped flat-leaf parsley · used in step 47

30sChopping board, Chefs knifeFlat-leaf parsley · 10 g

Pour the olive oil into a large heavy-based pan.

5sLarge heavy based panExtra-virgin olive oil · 2 tbsp

Set the pan over a high heat until the oil shimmers.

1 minLarge heavy based pan

Tip the trimmed chestnut mushrooms into the hot pan.

10sLarge heavy based panTrimmed chestnut mushrooms · step 9

Spread the mushrooms in a single layer and cook without stirring for 3–4 minutes until deeply golden on one side, then toss and cook for another minute.

4 minLarge heavy based pan, Tongs

Lift the browned chestnut mushrooms out onto a plate and set aside.

20sPlate, TongsBrowned chestnut mushrooms · step 16

Add the chunked portobello mushrooms to the same pan.

10sLarge heavy based panRoughly chopped portobello mushrooms · step 11

Cook the portobello pieces over high heat, turning occasionally, until they are browned and any liquid has evaporated, about 3–4 minutes.

4 minLarge heavy based pan, Tongs

Transfer the browned portobello mushrooms to the plate with the chestnut mushrooms.

Result · Browned chestnut mushrooms and browned portobello mushrooms · used in step 42

20sPlate, TongsBrowned portobello mushrooms · step 19

Add the butter to the pan and let it melt over a medium heat.

5sLarge heavy based panUnsalted butter · 40 g

Swirl the pan so the butter melts evenly and begins to foam.

30sLarge heavy based pan

Add the pearl onions to the foaming butter.

5sLarge heavy based panPearl onions · 200 g

Cook the pearl onions, stirring occasionally, over a medium heat for about 5 minutes until they take on a little colour.

5 minLarge heavy based pan, Wooden spoon

Add the finely chopped shallots to the pan.

5sLarge heavy based panFinely chopped shallots · step 2

Stir and cook over a medium-low heat for about 4 minutes until the shallots are soft and translucent.

4 minLarge heavy based pan, Wooden spoon

Stir in the finely chopped garlic.

5sLarge heavy based panFinely chopped garlic · step 5

Cook for 1 minute, stirring constantly, until the garlic is fragrant but not coloured.

1 minLarge heavy based pan, Wooden spoon

Add the sliced carrots to the pan.

5sLarge heavy based panSliced Carrots · step 8

Stir the carrots into the mixture and cook for 2 minutes to soften slightly.

2 minLarge heavy based pan, Wooden spoon

Add the tomato paste and stir it through the vegetables.

5sLarge heavy based panTomato paste · 2 tbsp

Cook, stirring constantly, for 1 minute so the tomato paste darkens slightly and coats the vegetables.

1 minLarge heavy based pan, Wooden spoon

Sprinkle the flour over the vegetables.

5sLarge heavy based panPlain flour · 2 tbsp

Stir vigorously for 1 minute to cook out the raw flour and coat everything evenly.

1 minLarge heavy based pan, Wooden spoon

Pour in the red wine, scraping the bottom of the pan to lift any stuck bits.

10sLarge heavy based panRed wine · 500 ml

Pour in the vegetable stock.

5sLarge heavy based panVegetable stock · 300 ml

Tuck in the thyme sprigs.

5sLarge heavy based panFresh thyme · 4 sprig

Add the bay leaves.

5sLarge heavy based panBay leaf · 2 piece

Season with salt.

5sLarge heavy based panSalt · 0.5 tsp

Season with the ground black pepper.

5sLarge heavy based panGround black pepper · 0.5 tsp

Bring the liquid to a boil, stirring to combine everything.

2 minLarge heavy based pan, Wooden spoon

Return all the browned mushrooms to the pan.

10sLarge heavy based panBrowned chestnut mushrooms and browned portobello mushrooms · step 20

Reduce the heat to a gentle simmer and cook uncovered for 30 minutes, until the sauce has thickened and the vegetables are completely tender.

30 minLarge heavy based pan

Drizzle in the remaining olive oil to enrich the sauce.

5sLarge heavy based panExtra-virgin olive oil · 1 tbsp

Fish out and discard the thyme sprigs and bay leaves.

20sLarge heavy based pan, Tongs

Ladle the bourguignon into a wide serving bowl.

30sWide serving bowl, LadleFinished bourguignon · step 45

Scatter the finely chopped parsley evenly over the surface to finish.

Result · Mushroom Bourguignon

10sWide serving bowlFinely chopped flat-leaf parsley · step 12

Printed 6 October 2026