This juicy mushroom bourguignon in a rich red wine gravy is hearty and delicious comfort food, perfect with mash and green beans.
🍴 Why you will love this recipe
Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy... this bourguignon is a warm, comforting dinner which has the added bonus of leaving two thirds of a bottle of red wine going spare for a cozy night in.
Cooked from scratch in just 20 minutes, you won't believe how quick and easy this is to make. The delicious gravy tastes restaurant-quality. Just as good for a fancy dinner party as for a cozy weeknight supper.
How about serving it with mashed potato spiked with wholegrain mustard? Or for a protein boost, try butterbean mash instead.
Or turn your mushroom bourguignon into a showstopping Sunday lunch by covering it with puff pastry to make a rich red wine pie. You could even add a mashed potato topping instead, to create a rich and boozy 'posh' Shepherds' Pie. Yum!
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📝 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.
Shallots I use the small, round shallots, which I leave in halves or quarters, 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! A medium-bodied red will go well with these flavours – not too heavy but reasonably acidic. something like a Cabernet Sauvignon would be excellent.
👩🏽🍳 How to make your Chestnut Mushroom Bourguignon
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Trim and halve or quarter the shallots and baby carrots.
Fry them gently with garlic. Clean and prepare the chestnut and button mushrooms.
Add the mushrooms to the pan and cook for 3-4 minutes, then add the flour. Pour in the red wine and simmer for a minute or two, then add the water and stock powder and tomato purée. Cook until the sauce is thick and glossy and the mushrooms and carrots are just cooked through.
⭐️ 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
🔪 Top Tips and FAQs
Don't be tempted to chop the mushrooms too small You want big 'meaty' chunks to give a delicious texture to this dish.
Adjust the consistency of the sauce before serving If it is too runny, keep it bubbling over a high heat for a few more minutes until it is thick and glossy. If it is too thick, add a splash of water and stir through.
Taste the carrots before serving They should be 'al dente' - just tender but keeping their 'bite'.
Frequently Asked Questions
I don't really recommend freezing this, because the texture of the mushrooms will be changed in freezing. They become a bit slimy and spongey, and as they are the star of the show in this dish it really isn't great. If you do want to batch-cook to freeze you could use something like borlotti beans, lentils or soya chunks in place of the mushrooms which will freeze more successfully.
Again I think this bourguignon is at its best when served immediately - the texture of the mushrooms is really key to the dish, and they are perfect straight from the pan. As it is such a quick dish to cook, you can certainly chop and prepare all the ingredients ahead of time, but I recommend cooking just before serving.
I love this dish served with Vegan Dauphinoise Potatoes for a really lavish supper, or sometimes a baked potato, or just steamed green vegetables. You can also turn it into a pie by adding a puff pastry crust on top and baking in the oven for 20 minutes.
This is delicious served with mashed potato spiked with wholegrain mustard, or for a protein boost, make butterbean mash instead.
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.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
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📖 Recipe
Chestnut Mushroom Bourguignon
Ingredients
- 2 tablespoon olive oil
- 4-5 small shallots or 1 small onion
- 10 baby carrots such as chantenay
- 1 teaspoon ready-chopped garlic / garlic purée or 1 clove garlic
- 250 g chestnut mushrooms
- 100 g button mushrooms
- 1½ tablespoon plain flour
- 200 ml red wine check it is vegan
- 150 ml boiling water
- 1 teaspoon vegetable stock powder
- 1 tablespoon 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.
Video
Notes
Nutrition
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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.
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.
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.
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.
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
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
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
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
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.
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.
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.
Fiona says
This made a lovely supper on a cold winters evening.
thevegspace says
Great to hear it!!
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
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:)
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
Eb Gargano / easypeasyfoodie.com says
Love this idea - especially how quick and easy it is!! I can imagine it must taste wonderful 🙂
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
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.
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!
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 🙂