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!
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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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I love hearing from you! Do send me pictures of your very own chestnut mushroom bourguignon on:
tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!
And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼
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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.
Elinor Kugler says
Ooh, I love both serving ideas, and that it’s ready in 20 minutes. I have to say that this looks Perfect! I love chestnuts in just about everything, and this looks like pure comfort to me. Thanks 🙂
Jacqueline Meldrum says
That’s just crazy, that this is cooked in 20 minutes. Well, no one can say they have no time to cook. This one looks especially gorgeous. I’d have to serve it with mashed potato. Shared!
Choclette says
This looks so rich and delicious. Pure comfort food, so it would be mashed potato for me. Actually I quite like the idea of mashed butterbeans, but CT can’t eat them, which is rather annoying.
Jenny Paulin says
oh this sounds delicious. I love the beef version of this recipe, but I cannot add mushrooms to it as my OH hates them with a passion. So I think I might make this for myself while he works away in the week because it looks divine and I know I would love it. mmmmm – I cannot wait to give it a go x
Eb Gargano / easypeasyfoodie.com says
Love this idea – especially how quick and easy it is!! I can imagine it must taste wonderful 🙂
Kirsty Hijacked By Twins says
We are meat eaters and love beef bourguignon but we always enjoy a vegetarian twist on family favourites, especially when they use mushrooms! This is a must try! x #CookBlogShare
Monika Dabrowski says
This recipe ticks so many boxes for me – it’s quick, healthy and sounds so very delicious with all these wonderful vegetables and the red wine! I love recipes that have a rich flavour (as I am sure this dish does!) without too many calories. Thank you for sharing with #CookBlogShare:)
Angela / Only Crumbs Remain says
Ooh this sounds absolutely heavenly Kate, it would have been perfect for the cold snap we had a few days ago! #CookBlogShare
Angela x
Fiona says
This made a lovely supper on a cold winters evening.
thevegspace says
Great to hear it!!
Michelle YoungeDyke says
Any way to accomplish this in the crockpot?!
thevegspace says
I would say its a tricky one to do in a slow cooker as you need the heat to get the mushrooms to a nice consistency and to get the wine to burn off. You could give it a try but i”m not sure you would get the same consistency.
Debby says
Looks great!
Does this recipe reheat well? I’d like to make it for a potluck Christmas dinner.
thevegspace says
I would say it is better eaten straight away – the mushrooms go a little claggy and the sauce tends to over-thicken a bit if left.
Joanne Richardson says
Looks divine, cannot wait to try the recipe. Do not have any tomato puree, can I use tin chopped tomatoes or tomato sauce, and I am one, so can I freeze or eat the following day? When hubby was alive I would always make with good steak and a bottle of good red wine and freeze, usually the last serving would be beginning of April and it would take hours prep and cooking. However this 20 mins is marvellous and no meat even better.
Joanne Richardson says
Fabulous, usually cooked this for hubby and myself, since his passing I have gone off meat, so in 20 mins instead of 2hrs cooking time and 1hr prep, now just 20 mins great. Can I use tin chopped toms or tomato sauce instead of tomato puree. Can I freeze as cannot eat 2 portions or save for next day?
Joanne Richardson says
Apologies for double entry, ekk, hate computers
thevegspace says
Hi Joanne, chopped tomatoes would probably work OK (maybe double the quantity as they aren’t as concentrated as puree), but I wouldn’t really recommend freezing as mushrooms tend to turn very slimy once defrosted. Hope you enjoy it! Kate x
STEFf says
One of my favourite recipes to convince meat eating friends that the meat isn’t what gives the flavour. I add celery and a large glued ought of balsamic to this. Next level!
thevegspace says
That’s great to hear, thanks! X
Janice says
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.
thevegspace says
Thats lovely to hear, thanks so much Janice x
Kristen says
This sounds amazing! Any thoughts on a replacement for the wine? Weird request, I know, but I’m pregnant and I get nervous about how much truly “burns off” with cooking. If not I’ll just have to save it for post-partum enjoyment! Thanks for sharing!
thevegspace says
Thanks Kristen! I guess you could use more stock and less wine, but the wine is really the point of the dish so maybe one for when the baby arrives! (I was pregnant when I photographed this one! Hope you’re keeping well.) X
Samantha Shaw says
Made this and it was delicious! I put it into a dish and covered it with mustard mash. Do you know how many calories the recipe roughly contains? Thanks for a great recipe!
thevegspace says
Oh I love the idea of mustard mash with it – yum! Sorry I haven’t worked out the nutritional info yet but plan to go back through all my old recipes and do that soon so will let you know when I do.
Sue House says
This looks fabulous. Just wondering whether you think it would freeze? I’m not sure whether the mushrooms would tolerate it? I’m going to make it for boxing day, but would prefer to make in advance as I have to make a selection of different vegan and omni casseroles for the whole family coming over! Thank you x
Kate Ford says
I wouldn’t freeze it to be honest – mushrooms turn slimy when frozen and this dish is all about their lovely ‘meaty’ texture.
Marie says
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. Celeriac mash and green beans on the side next time or even some veggie dumplings.
Helen says
I am making this right now for the second time in 2 weeks. It is so simple to make though I’ve doubled the recipe this time and it almost didn’t fit in the pan! I use a mix of mushrooms chestnut, button, baby portabello and white mushrooms and sliced carrots. I served it with mash last time but tonight we’re having it with rice. 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.
JMC says
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.
NewlyPlantBased says
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.
Karin Garten says
This was a great recipe! Easy to make, just a handful of ingredients and delicious!
Kiwi @ Kiwi Recipes says
Looks delicious! I can’t wait to try it! Thanks for the recipe.
Gina says
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!
Jess says
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!
Jen says
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.
Beth says
This is so tasty and delicious! Perfect for this weather we’ve been having!
Marie-Charlotte Chatelain says
As a Frenchie I LOVE LOVE LOVE all things chestnuts AND boef bourguignon ! This one could not be any more prefect for me! THANKS
RL says
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.
Kate Ford says
Great to hear it, thanks so much!
Heather Smith Thomassen says
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!
Sue wilkinson says
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.
Kate Ford says
That’s great to hear, thanks Sue x
Kim says
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.
Kate Ford says
Thanks Kim! X