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!
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 to make your Chestnut Mushroom Bourguignon
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.
Vegan in 15 Cookbook
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.
Hop over to Amazon for a look. Thanks for your support!
Reader Testimonials: Chestnut Mushroom Bourguignon
⭐️⭐️⭐️⭐️⭐️ “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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Chestnut Mushroom Bourguignon
- 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
- 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.