Mushroom Bourguignon

so it was late October the first time I made this mushroom bourguignon – rainy, cold outside, that soft-dark kind of afternoon that makes you want to curl up somewhere warm, with something deeply savory bubbling away in the kitchen. I remember the scent hit first, like, rich and woody, almost smoky – those mushrooms and simmered red wine, tangled up with garlic and bay and this almost nostalgic heartiness, like something you’d expect from your grandmother’s cast iron pot. the air felt thicker suddenly, fragrant and kind of quieting. it might sound overly poetic, but honestly, this dish feels like a sweater for your mouth

Why You’ll Crave It

• Deep, earthy flavor layers that feel cozy and generous with every bite
• No meat – but you honestly won’t miss it, it’s that satisfying
• Smells like you cooked all day, even if you only simmered an hour
• Perfect for chilly nights – elegant enough for company, humble enough for Sundays
• It reheats beautifully, almost better the next day

The first time I made this was for my partner’s parents – I nervously peeked in the pot every 10 minutes, but by the end, even his dad (an unapologetic carnivore) went back for thirds.

What You’ll Need

• Mushrooms: 500 g, use a mix if you can – cremini and button are perfect, cleaned and sliced thick
• Carrots: 2 medium ones, peeled if you like, sliced into thin rounds or half-moons
• Onion: 1 large yellow onion, diced not-too-fine so it holds its own
• Garlic: 3 cloves, minced properly (don’t rush this bit)
• Red wine: 500 ml of a wine you’d happily drink – nothing fancy, just decent and dry
• Vegetable broth: 250 ml, preferably low sodium so you can control the saltiness
• Soy sauce: 2 tablespoons, dark and savory – it adds that lovely umami edge
• Olive oil: 2 tablespoons, for sautéing and flavor
• Thyme: 1 teaspoon dried (or a couple sprigs fresh if you’ve got it)
• Bay leaves: 2 whole, ideally not shattered, so they’re easy to fish out later
• Salt & pepper: to taste – ideally adjusted at the very end
• Fresh parsley: a generous handful for garnish, roughly chopped

Easy How-To

Start with the mushrooms

Clean them gently with a damp cloth or brush – don’t soak them. Then slice them – not too thin though, you want them meaty. Quartering is great for larger ones.

Soften the base first

In your biggest, heaviest pot, warm the olive oil over medium heat. Add the onion and let it cook slow – until it softens and smells mellow-sweet. Then in go the carrots. Let them mingle and soften too.

Brown the mushrooms deeply

Add all the mushrooms in. This part always feels like too much, but they shrink down. Let them brown properly – no rushing – maybe 10 minutes or more until they color and some bits caramelize. That depth is everything.

Add in the flavors

Garlic next. Stir it in and give it just a minute or so. Then thyme and bay, and maybe a crack of black pepper now. The smell will shift – it always does.

Pour the wine slowly

Deglaze! Pour in the wine and scrape anything sticky off the bottom. That’s where the gold is. Then add the broth and soy sauce. Stir. It turns this moody, dark reddish-brown… very French.

Simmer & wait

Bring it to a gentle boil, then down to low. Let it simmer uncovered, 35-40 minutes maybe. Stir occasionally, but otherwise let it be. The sauce will reduce, thicken slightly, deepen.

Thicken it gently

If you like a velvety sauce, mix a spoonful of cornstarch with cold water and pour that in near the end. Stir well. Watch it thicken – quickly. Don’t overdo or it’ll go gluey.

Taste and tweak

Salt, now. Maybe more pepper. Maybe not. Everyone’s broth and soy sauce are a little different, so trust your mouth. Don’t forget the bay leaves – remove them before serving.

Serve it with something soft

My favorite’s mashed potatoes, but buttery noodles or silky polenta work too. Spoon it over with a heavy hand. Sprinkle parsley on top. And… pause a little before the first bite.

Good to Know

• I once added a splash of balsamic vinegar on a whim – and it was surprisingly wonderful, in case you like a deeper, slightly tangy note
• If your mushrooms don’t brown, your pot might be crowded – cook in batches if needed
• Tastes even better the next day, cold weather’s best friend, honestly

Serving Ideas

• Over mashed potatoes with a side of garlicky green beans
• Next to creamy polenta, topped with extra cracked pepper and olive oil
• Just with crusty sourdough, tearing off hunks to soak up the sauce

Top Tricks

• Use the best mushrooms you can find – texture and flavor matter so much here
• Don’t skip browning the mushrooms – it’s the cornerstone of the whole dish
• A little wine for the cook is never a bad idea while it simmers

Frequently Asked Questions

Can I use different types of mushrooms?

Absolutely – mixing cremini, portobello, even shiitake gives a deeper range of flavors and textures.

What if I don’t want to use wine?

You can swap in broth or even unsweetened grape juice and a splash of vinegar – it won’t be quite the same, but it’ll still be warm, rich, and satisfying.

Is this okay to freeze?

Yes, it freezes very well. Let it cool fully before sealing it up. Reheat gently on the stove and maybe add a splash of water to loosen it again.