Boeuf Bourguignon was one of the first iconic French dishes that I tried to make at home, after buying one of the Julia Child French cookbooks years ago in my early twenties. I loved it so much that must have tried making the dish at least once a week for about two months.
This is a mushroom-heavy take on that famous Boeuf Bourguignon from France, without the braised beef. I may prefer the version with the braised beef, but this recipe is absolutely delicious in its own right. To achieve maximum flavor, the recipe does rely on a bit of beef stock, which is reduced and then infused with a considerable quantity and variety of mushrooms.
If you are looking for a vegetarian version of this recipe, you can simply replace the homemade beef stock here with an umami-heavy, homemade mushroom stock, which you will infuse with even more mushroom flavor when making the dish.
Mushroom Bourguignon
Ingredients
- 4 Tbsp salted butter
- 16 oz pearl onions, (or cippolini onions, peeled and left whole )
- 3 pounds of mixed mushrooms (such as Bella mushrooms, button mushrooms, shiitake mushrooms, etc.)
- 2 carrots, (peeled and roughly chopped)
- 2 white onions, (roughly chopped)
- 2 cloves garlic, (finely chopped)
- 2 Tbsp tomato paste
- ½ cup red wine
- 2 cups homemade high-quality beef stock, (or mushroom stock)
- 2 Tbsp all-purpose flour
- 2 Tbsp salted butter
- Kosher salt & freshly-ground black pepper, (to taste)
- ¼ cup fresh parsley, (finely sliced, as garnish)
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the 4 Tbsp of salted butter over medium heat until it melts.
- Add the peeled whole pearl onions to the pot, and cook gently over medium heat, stirring carefully every few minutes.
- Cook the onions until they are tender, or roughly 15 minutes.
- *If your onions begin to take on too much color, add a small splash of water to the pot.
- Carefully remove the onions from the butter using a slotted spoon, and place them in a bowl for later.
- *Leave the remaining butter that you used to cook the onions inside the bottom of the heavy-bottomed pot.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and become tender, about 8-10 minutes.
- Remove the onions from the butter using a slotted spoon and set them aside with the pearl onions that you cooked earlier.
- Add the chopped carrots and onions to the pot and cook for an additional 7 minutes.
- Add the chopped garlic, and cook for an additional one minute.
- Stir in the tomato paste and flour and additional 2 Tbsp of salted butter, and cook for another 2-3 minutes.
- Add the red wine and vegetable broth to the pot, and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low.
- Let the Mushroom Bourguignon simmer for about 45 minutes, or until the vegetables are tender and the sauce has thickened.
- Add half of the cooked mushrooms from earlier, and continue to cook for an additional 30 minutes on low heat.
- Taste, and season with Kosher salt and freshly-ground black pepper.
- When you are ready to serve, add the sauce with the cooked vegetables and mushrooms to bowls, topped with the remaining cooked mushrooms and pearl onions from earlier.
- Garnish each bowl with a sprinkling of fresh parsley.