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Mushroom Bourguignon

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.

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.

Notes

This recipe tastes wonderful when eaten as leftovers the following day.
Try serving this dish with some sweetened Yankee-style homemade cornbread.