Mushroom Bourguignon

mushroom bourguignonIngredients:

1 T grapeseed oil
3 pounds fresh mushrooms – assorted types
1 cup chopped onion
1 large carrot, peeled and chopped into small pieces
1 T butter, or use 1 T olive oil
1 T olive oil
2 tablespoon all-purpose flour
4 large garlic cloves, chopped or pressed
2 cups good Burgundy wine, or stock if you do not do wine
1 1/2 t thyme
1/4 t fresh cracked black pepper, or to taste
1 T Worcestershire, or a vegetarian soy sauce
1/4 cup chopped fresh parsley

Spoon Mage™ Note:

For vegetarians, this makes a great as a main dish served over egg noodles or rice. Enjoy it as a side dish poured over mashed potatoes. Or turn it into an open face sandwich by ladling the mushrooms on top of slices of toasted Swiss cheese covered baguette or French bread. Spoon it onto a tortilla along with sweet red pepper slices.

For the non-vegetarians, scoop up the deliciousness with each bite of a very good steak. Or, turn it into a lamb or beef stew by adding a little beef broth with the wine, and chunks of seared tender meat before the final simmer.

The stew is so flexible. If you don’t cook with wine, just use the broth or stock of your choice. If you don’t cook with butter, replace the butter with olive oil in the second sauté. Want the complete bourguignon experience? Skip the chopped onion and dump in some frozen or fresh pearl onions when you add the wine and seasonings. Also consider adding a bit of fresh or dried rosemary at the start of the final simmer. If you are used to salt, add that in the final simmer as well.


Clean, stem, dry, and cut the mushrooms into thick slices. Mushrooms will shrink when cooked and you want them to still be good sized after cooking. 1/2 inch slices are terrific.

Heat the grapeseed oil over medium-high heat in a large pot. When the pot is very hot, add half of the mushrooms, onions and carrots, searing them well.

Searing means that stirring will be minimal. It is contact with the hot oil and pan that does the browning. Be patient with this step. Stir only to prevent burning and to sear the other sides of the veggies

After the veggies are a beautiful brown, remove them from the hot pot and place them in a towel covered bowl.

Sear the second half of the veggies. Reduce heat only to prevent smoky oil. Add a little more grapeseed oil as needed.

Reduce the heat to medium and add the butter and olive oil. Melt until hot but do not brown the butter.

Add the garlic and sauté for two minutes.

Add the flour and stir quickly to incorporate. Sauté until the aroma of raw flour is gone. There is no need to brown the flour as you would when making a darker roux, but you can if you are careful to not burn the flour. All you need is a minute or two of constant stirring.

Return the seared veggies along with accumulated juices to the pot and stir, scraping up any browned bits.

Add wine, thyme, black pepper, and Worcestershire or soy sauce. Stir until well and bring to a simmer. If you are a salter, you may add a little now.

Cover with a tilted lid and cook over very low heat for about 40-45 minutes until mushrooms are tender and sauce thickens and takes on a rich dark rich color. Stir every now and then.

Add the chopped parsley, taste, correct the seasonings, and serve it your way.

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