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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Jeannie says
Just made this and it's delicious. Added a bit of marmite and some porcini mushrooms but other than that I followed the recipe. 1000% will make again. Served with the Vegan Dauphinois (sp?) which were also a winner. This is my new favourite recipe site for sure.
Kate Ford says
Ah that sounds gorgeous - will try adding Marmite next time! Glad you liked the dauphinoise too - thanks so much!
Annie says
This was insanely delicious! I followed the recipe as far as possible, but we don't have - indeed, I've never even heard of - chantenay carrots in New Zealand. I had bought some baby organic carrots to cook for a friend, and used those, but they are ridiulously expensive. Next time I'd cut ordinary carrots into batons. Our 'button' mushrooms are generally enormous, so I used all chestnut mushrooms. I didn't bother with the stock - just added water. I whittled the recipe down for one person and I think I should have used more flour (I never have white flour in the lockers, so used wholewheat), because the sauce wasn't as thick as I'd hoped. I had it with baby new potatoes because I don't like gravy and mash, and green beans. Just so good and I will definitely make it again.
Kate Ford says
That's great - glad you were able to make it work with local ingredients.
Sue says
Really easy to make with everyday ingredients and very more-ish, I had this with mustard mash which went very well together.
Kate Ford says
Perfect with mustard mash - glad you enjoyed the recipe and thanks for the feedback!
Jodi says
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). 😆
Kate Ford says
Oh no! Sorry to hear that - but I think it sounds lovely with added chestnuts xx
Aster says
I did the same! I also bought chestnuts. Lol. Going to make the recipe tonight.
By the way, the protein content is quite high per serving, where does the protein come from?
JANE Nunns says
Hi can this be made in a slow cooker and if so how please? Thank you
Natalie Dierckx says
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
Kate Ford says
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
Z says
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
Kate Ford says
Oh yum, sounds delicious!
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
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
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!
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!
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
Beth says
This is so tasty and delicious! Perfect for this weather we've been having!
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.
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!
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!
Kiwi @ Kiwi Recipes says
Looks delicious! I can't wait to try it! Thanks for the recipe.
Karin Garten says
This was a great recipe! Easy to make, just a handful of ingredients and delicious!
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.
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.