Mushroom Bourguignon
Serves: 4
for the mushroom bourguignon
  • olive oil or avocado oil
  • 1 lb crimini or other mushrooms of choice - stemmed if necessary, sliced
  • sea salt
  • 20 Cipollini or pearl onions
  • 1 yellow onion - diced
  • 2 medium carrots - sliced
  • 2 tablespoons fresh thyme leaves - chopped
  • ½ teaspoon smoked paprika
  • freshly ground black pepper
  • 1 tablespoon tomato paste
  • 5 cloves garlic - minced
  • 1 cup red wine
  • 3½ cups mushroom veggie broth (recipe below) or store-bought broth, plus more if needed
  • 2 bay leaves
  • 1½ tablespoon all-purpose flour
  • mashed or smashed potatoes - for serving
  • parsley - for garnish
for the mushroom veggie broth
  • 1 oz dried porcini
  • 1 large carrot
  • 2-3 celery ribs
  • 1 yellow onion - skin on
  • 1 leek - white and green parts
  • 5 cloves of garlic - smashed
  • handful fresh thyme
  • 1-2 pitted dates - for deeper flavor (optional)
  • sea salt
  • 1 tablespoon white miso
to make the mushroom bourguignon
  1. Heat a soup pot over medium heat. Add enough oil to coat the bottom of the pot, letting it heat up. Add the mushrooms and begin browning. Stir once to coat the mushrooms in the oil, then let sit completely undisturbed. Depending on the variety of mushrooms you're using, they will likely release lots of water. Wait for the water to cook off almost completely before stirring, about 10 minutes, that way the mushrooms will brown properly. Stir, add a generous pinch of salt, and let the mushrooms cook for a few more minutes. Transfer the mushrooms to a bowl and set aside until later.
  2. Wipe the bottom of the pan if necessary and add another generous pour of oil. Add the Cipollini/pearl onions, stir to coat in the oil and let shimmer for the undersides to brown, about 2-3 minutes. Stir to flip and let brown for another 2-3 minutes. Add the yellow onion, carrots, thyme, smoked paprika, a generous pinch of salt, lots of of black pepper, and tomato paste. Sauté until the vegetables are soft, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the cooked mushrooms back to the pot and stir to incorporate with the other ingredients.
  3. Add the wine to the pot, bring it up to a simmer and let simmer and reduce for 3-5 minutes. Add the broth, bay leaves, and another pinch of salt, making sure to add enough broth to achieve a chunky stew consistency. Bring the stew up to a simmer and simmer, covered, for 1 hour, adding more broth if necessary. Discard the bay leaves at the end.
  4. Put the flour in a small bowl. Take a small ladle-full of the broth from the stew and pour over the flour. Whisk together until smooth. Pour the slurry back into the stew, mix, and let simmer for another 5 minutes for the stew to thicken. Serve the Mushroom Bourguignon over mashed or smashed potatoes, garnished with parsley.
to make the mushroom veggie broth
  1. Combine all the ingredients in a large pot with at least 10 cups of purified water. Salt well. It's not necessary to include all the vegetables listed, but the more you include, the more flavorful the broth. You can also include any other ingredients that you like in your veggie broth like peppercorns, bay leaf, etc. Bring up to a boil, reduce to a simmer and simmer, covered, for about 1 hour.
  2. Put the miso in a small bowl and pour a little bit of the broth over it. Whisk together until you have a smooth paste. Pour it back into the pot with the broth and mix well. You will have leftover broth after making the bourguignon. It's delicious to sip on its own or in any other stew or soup, and it freezes very well.
We used crimini and white beech mushrooms for the Mushroom Bourguignon pictured here.
Recipe by Golubka Kitchen at