This juicy chestnut mushroom bourguignon in a rich red wine gravy is hearty and delicious comfort food, perfect with mash and green beans.
Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy... this is a warm, comforting dinner which has the added bonus of leaving two thirds of a bottle of red wine going spare for a cosy night in.
This is the latest in my '20 Minute Meals' series, and is suitable (as always) for both vegetarians and vegans. Make sure you cook the bourguignon over a fairly high heat, it should be bubbling vigorously throughout to ensure it reduces to its thick, glossy sauce before your 20 minutes are up.
This is delicious served with mashed potato spiked with wholegrain mustard, or for a protein boost, make butterbean mash instead.
Or how about turning this into a showstopping Sunday lunch by covering it with homemade rough puff pastry to make a rich red wine pie? Or using the mashed potato as a topping to create a rich and boozy 'posh' Shepherds' Pie? Yum!
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This recipe also features in my 4-week Vegan Meal Plan which includes a full shopping list for each week - here's a quick overview:
📝 What you need
Mushrooms (obviously!). I've specified both chestnut mushrooms, because they really keep their texture when cooked, and don't tend to shrink to nothing like other mushrooms, and also button mushrooms as it it lovely to bite into a whole baby mushroom here and there.
But do experiment - if you're entertaining and can stretch the budget a little, mixed wild mushrooms would be a real treat too. How about trying a mixture of oyster, forestiere, chanterelles or girolles which are often available in supermarkets these days?
Shallots I used the small, round shallots, which I left in halves or quarters, cutting straight through the root end to keep them fairly in tact so they add texture as well as flavour to the dish. If you can only get hold of the bigger 'banana' shallots then use 2 rather than the 4-5 specified, and slice them into thick rounds instead. And if you're using an onion, just one small one will do and slice thickly.
Baby carrots The little chantenay carrots are perfect here - they look so pretty sliced lengthways in half or quarters, and retain their bite due to the relatively short cooking time, which is just what you need alongside the soft mushrooms.
Red wine Never cook with a wine you wouldn’t drink! There’s no point in paying a fortune for wine that’s going to be bubbled down in your bourguignon, but equally if you have a bottle that’s been sitting half-empty on the worktop for over a week, it will ruin your supper! A medium-bodied red will go well with these flavours – not too heavy but reasonably acidic. something like a Cabernet Sauvignon would be excellent.
🔪 What else can I make with Chestnut Mushrooms?
Here are a few chestnut mushroom recipes from blogging friends which might be of interest:
- Chris' Marinated Mushrooms with Crispy Croutons and Sage from Thinly Spread looks fabulous!
- Jac's Creamy Chestnut Mushroom Pasta Salad from Tinned Tomatoes... yum!
- Chris' Papperdelle with Squash, Chestnuts, Mushrooms and Sage is delicious, with both chestnuts and chestnut mushrooms!
...or one of my most popular recipes, Creamy Mushroom One-Pot Gnocchi would be wonderful with chestnut mushrooms too.
For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
"Brilliant! Chock full of easy recipes and great tips and advice" Hello! Magazine
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ "I am making this right now for the second time in 2 weeks. It is so simple to make, I never knew I could cook something so nice. I would be happy to be served it in a restaurant! If you haven’t tried it yet I highly recommend." Helen
⭐️⭐️⭐️⭐️⭐️ "I have just demolished a bowl of this. Tried a different recipe a few weeks ago which was rubbish, very little taste. This is gorgeous. Even my notoriously hard to please sister loved it. I only wish id have had some crusty bread in to mop up the rich, glossy gravy." Marie
⭐️⭐️⭐️⭐️⭐️ "I’ve just made this Chestnut Mushroom Bourguignon and it was awesome. I’m not vegan or vegetarian but this was such a delicious recipe, I’ll definitely be making it again." Janice
⭐️⭐️⭐️⭐️⭐️ "One of my favourite recipes to convince meat eating friends that the meat isn’t what gives the flavour. Next level!" Steff
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📖 Recipe
Chestnut Mushroom Bourguignon
Ingredients
- 2 tbsp olive oil
- 4-5 small shallots or 1 small onion
- 10 baby / chantenay carrots
- 1 tsp ready-chopped garlic / garlic purée
- 250 g chestnut mushrooms
- 100 g button mushrooms
- 1½ tbsp plain flour
- 200 ml red wine check it is vegan
- 150 ml boiling water
- 1 tsp vegetable stock powder
- 1 tbsp tomato purée
- handful fresh parsley
Instructions
- Heat the oil in a large frying pan or casserole over a high heat. Peel the shallots and cut into halves or quarters, then add to the pan with the garlic. Trim and halve the carrots lengthways, (or quarter them if they are large) and add to the pan.
- Clean and cut the chestnut mushrooms into quarters, and clean the button mushrooms. Add to the pan and cook for 2 minutes.
- Stir the flour through the mushrooms, then add the red wine. Bring to a vigorous boil for a minute, then add the water, stock powder and tomato purée.
- Cook over a medium to high heat until a thick, glossy sauce has formed and the mushrooms are just cooked through but not too soft. Taste and add salt and black pepper as necessary.
- Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.
I was so excited about the recipe because I bought some chestnuts (I live in Korea where they are cheap and plentiful) and mushrooms. I must have looked at the recipe three times before realizing today - when it was time to cook - that it called for chestnut mushrooms, not chestnuts! Well, I decided to go with what I had and it was still good. I’d rather have had more mushrooms, but my husband loved it with the chestnuts.
It’s a great recipe and I’ll make it again for sure (correctly next time). 😆
Oh no! Sorry to hear that - but I think it sounds lovely with added chestnuts xx
Hi can this be made in a slow cooker and if so how please? Thank you
Hi Kate
I followed each step of this recipe, however after quite a while cooking on medium to high heat the sauce hasn't thickened yet. Any idea why?
Kind regards
Natalie
Sorry to hear that Natalie - with 1.5 tablespoons of flour in it really should be thickening so I'm not sure what might have happened. Usually it doesn't take long at all for the sauce to become fairly thick and glossy. What sort of pan are you cooking it in - does the liquid have enough space to evaporate? You could thicken it even more with some cornflour (about 2 tsp) mixed to a paste with water. Hope it tastes good either way! Kate
Delicious. I left out the flour and used 3 types of mushrooms. Served with parsnip and potato mash. Green beans, asaoargus and peas. Soooo tasty
Oh yum, sounds delicious!
Kate, what a wonderful alternative to a classic dish. It looks so amazing, I bet you will not even miss the meat. I love that it is quick to make as well.
Thanks Kim! X
Made this for tea last night it was amazing, tasty and very easy to make. I actually made enough for 4 and froze some for those busy evenings when we are late home from work. Love this website so many great easy recipes to try.
That's great to hear, thanks Sue x
This looks delicious. Unfortunately I have a number of allergies/ intolerances and will need to do a bit of substituting: I will substitute fennel (or maybe celery) for the shallots as I cannot digest any form of onion and spelt flour for wheat flourI might also try adding whole cooked chestnuts. Can't wait to get cooking!
This was one of the best dishes I have cooked recently. Made with only chestnut mushrooms, added some celery, used a small red onion, and added a dash of Worcestershire sauce. Served over mash with biscuits. I went back for 3 helpings and the two of us absolutely cleaned the pan.
Great to hear it, thanks so much!
As a Frenchie I LOVE LOVE LOVE all things chestnuts AND boef bourguignon ! This one could not be any more prefect for me! THANKS
This is so tasty and delicious! Perfect for this weather we've been having!
The weather just turned cooler here and I'm craving comfort food. This looks like it just shot to the top of the "to make" list. Love that it's such a quick recipe too.
I try to make one meatless meal a week and this is perfect. And the fact that it is made in under 20 minutes is an added bonus!
I absolutely LOVE the plant based spin on this classic comfort meal and the addition of chestnuts for some heartiness and their lovely flavor is such a great idea. Definitely giving this a go soon as the temperatures drop!
Looks delicious! I can't wait to try it! Thanks for the recipe.
This was a great recipe! Easy to make, just a handful of ingredients and delicious!
Delicious recipe, really enjoyed it. I had the leftovers for lunch the next day and because I cut the mushrooms quite big they seemed to survive being nuked in the microwave to reheat. I did add extra carrots, as I couldn't bear to leave half a pack of carrots in the fridge by themselves and didn't have any plans to use them in the next few days.
This is a very tasty recipe. I made it for Christmas.
Prep time was definitely longer than 5 minutes, though, but the dish itself cooked up very quickly and easily.