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!
📝 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.
Chestnut Mushroom Bourguignon
- 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
- 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.
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