This hearty Chestnut Mushroom Bourguignon brings all the rich, comforting flavors of a French classic in a wholesome, plant-based way.
Packed with earthy chestnut mushrooms, sweet carrots, and aromatic shallots simmered in a silky red wine sauce, it’s both nourishing and satisfying.
With around 10g of plant protein, 5g of fiber, and low saturated fat, this dish is a guilt-free comfort food that’s quick to prepare—perfect for weeknight dinners or cozy meal prep.
Chestnut Mushroom Bourguignon
Equipment
- 1 large frying pan or casserole dish
- 1 Chopping Board
- 1 Sharp Knife
- 1 mixing spoon or spatula
- 1 measuring jug
Ingredients
- 2 tbsp olive oil
- 4 –5 small shallots or 1 small onion, peeled and halved/quartered
- 10 baby carrots e.g., chantenay, trimmed and halved lengthways
- 1 tsp garlic purée or 1 garlic clove minced
- 250 g chestnut mushrooms quartered
- 100 g button mushrooms whole
- 1½ tbsp plain flour
- 200 ml vegan red wine
- 150 ml boiling water
- 1 tsp vegetable stock powder
- 1 tbsp tomato purée
- 1 handful fresh parsley chopped
Instructions
- Prepare the Base Vegetables: Start by warming 2 tablespoons of olive oil in a large frying pan or wide casserole dish over medium-high heat. While the oil heats, peel the shallots (or onion if using instead) and cut them into halves or quarters depending on their size. Once the oil is shimmering, gently place the shallots into the pan along with the minced garlic or garlic purée. Allow them to sizzle for a minute, stirring occasionally, until the edges begin to soften and release a sweet, fragrant aroma.
- Add and Soften the Carrots: Wash and trim the baby carrots. If they are small, simply slice them lengthways in half; if larger, quarter them so they cook evenly. Add the carrots to the pan with the shallots and garlic. Stir them gently so they are well-coated with oil. Let them cook for 2–3 minutes, allowing the natural sugars to begin caramelizing, which adds depth and sweetness to the bourguignon.
- Introduce the Mushrooms: Clean the chestnut mushrooms by gently wiping them with a damp cloth or kitchen paper. Slice them into chunky quarters for a “meaty” bite. Keep the button mushrooms whole for variety in texture. Add both types of mushrooms to the pan and stir well so they mingle with the carrots and shallots. Cook for around 2 minutes until the mushrooms start to shrink slightly and release their juices, but don’t let them soften completely at this stage—this helps maintain their hearty texture later.
- Create the Thickening Base: Sprinkle the plain flour evenly over the mushrooms and vegetables. Stir continuously for about 1 minute, ensuring the flour coats everything thoroughly. This step is crucial—it forms the base that will thicken your sauce later. You should see the flour absorb into the oil and vegetable juices, creating a slightly pasty texture.
- Deglaze with Red Wine: Pour in the red wine slowly, stirring as you go. The liquid will bubble vigorously, lifting any caramelized bits from the bottom of the pan. These browned bits are packed with flavor and enrich the sauce. Allow the wine to boil for about 1 minute to cook off the raw alcohol taste while leaving behind its deep, fruity notes.
- Build the Sauce: Add the boiling water, vegetable stock powder, and tomato purée to the pan. Stir everything together until the tomato purée is evenly dissolved, creating a rich, glossy sauce. Lower the heat slightly and let the mixture simmer steadily. The sauce should begin to thicken and coat the vegetables.
- Simmer to Perfection: Continue cooking the bourguignon over medium heat for 6–8 minutes. Stir occasionally to prevent sticking. During this time, the carrots should become tender yet still have a slight bite, and the mushrooms should be cooked through but not mushy. The sauce should reduce to a smooth, velvety consistency. If it feels too runny, increase the heat briefly to evaporate excess liquid. If it thickens too much, stir in a splash of hot water.
- Season and Finish: Taste the sauce and adjust the seasoning with salt and freshly ground black pepper to your preference. Roughly chop the parsley and stir in about two-thirds of it, reserving the rest for garnish. This adds a fresh, herby brightness that balances the richness of the red wine sauce.
- Serve and Garnish: Once the sauce is silky and the vegetables are perfectly cooked, remove the pan from heat. Spoon the bourguignon into warm bowls or over creamy mashed potatoes, rice, or crusty bread. Scatter the remaining fresh parsley over the top for a burst of color and freshness before serving.
Notes
- Keep mushroom pieces chunky for a hearty, “meaty” texture.
- Adjust sauce consistency before serving: simmer longer to thicken or add a splash of water if too dense.
- Use baby carrots for sweetness and presentation, but regular carrots sliced into batons work just as well.
- Always choose a vegan-friendly red wine if you want to keep this recipe fully plant-based.
- Fresh parsley adds brightness, but you can also try thyme or rosemary for a deeper herbal flavor.
- Taste the carrots before serving—they should be tender yet slightly firm (“al dente”).
- For extra richness, add a teaspoon of balsamic vinegar at the end of cooking.
- Serve immediately for best results, but the flavor deepens beautifully if made a few hours ahead.
- A cast-iron pan or casserole dish works best for even heat and flavor development.
- This dish is freezer-friendly, making it ideal for batch cooking or meal prep.
Chef’s Secrets to Perfect Bourguignon
The key to achieving a truly memorable mushroom bourguignon lies in balancing textures and flavors.
Keep mushroom chunks large so they mimic the bite of meat, and don’t overcook them—allowing them to retain structure gives the dish substance.
Flour is your natural thickener here, so cook it for at least a minute before adding liquid to prevent a raw taste.
Deglazing with red wine is essential: those caramelized bits at the bottom of the pan are flavor gold.
Finally, let the sauce simmer gently until glossy—patience pays off with deep, layered richness.
Serving Suggestions for Best Enjoyment
This chestnut mushroom bourguignon pairs beautifully with creamy mashed potatoes, polenta, or buttered noodles, each soaking up the velvety wine sauce.
For a lighter option, serve it with fluffy rice or alongside crusty sourdough bread.
Add a side of crisp steamed green beans, roasted asparagus, or a fresh garden salad to balance the richness.
If you’re serving this for a dinner party, garnish with fresh herbs and pair with a glass of the same red wine you used in cooking for a perfectly harmonious experience.
Storage Tips for Freshness and Flavor
Like most stews, this dish actually improves with time as the flavors meld together.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop, adding a splash of water if the sauce has thickened too much.
For longer storage, this recipe freezes well—portion it into freezer-safe containers and keep for up to 3 months.
Thaw overnight in the fridge and reheat slowly to preserve texture.
Avoid microwaving too aggressively, as it can make the mushrooms rubbery.
Frequently Asked Questions
1. Can I make this recipe alcohol-free?
Yes, absolutely. Simply replace the red wine with extra vegetable stock plus a teaspoon of balsamic vinegar or soy sauce. This keeps the depth of flavor without the alcohol.
2. What mushrooms work best here?
Chestnut mushrooms are ideal for their earthy richness, and button mushrooms add variety in shape and texture. However, you can also use portobello or cremini mushrooms for a deeper, more robust flavor.
3. Can I make this recipe gluten-free?
Yes. Instead of plain flour, use cornstarch or arrowroot mixed with a little cold water to thicken the sauce. Add it toward the end of cooking and simmer until the sauce reaches your desired consistency.
4. Is this dish suitable for meal prep?
Definitely. This recipe keeps well and tastes even better the next day. Make a batch, portion into containers, and refrigerate or freeze. It’s perfect for quick lunches or stress-free dinners.
5. What can I serve instead of mashed potatoes?
If you want to switch things up, try serving the bourguignon over brown rice, quinoa, or couscous. For a low-carb option, cauliflower mash or roasted root vegetables make a fantastic pairing.
