Vegetarian mushroom Bourguignon

This vegetarian mushrooms Bourguignon is ready in half an hour and extra tasteful with red wine, pearl onions and different kinds of mushrooms.

30 minutes 4 people Main course
Vegetarian mushroom Bourguignon


(✓ Tip: click to check off)

  • olive oil
  • knob butter
  • 125 gram fresh pearl onions (or other kind of tiny onions)
  • 1 carrot
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 125 ml red wine
  • 200 ml vegetable stock
  • 2 sprigs of thyme
  • 650 gram mushroom mixture (we've used shiitake, white button mushrooms and chestnut mushrooms)
  • pepper and salt to taste
Vegetarian mushroom Bourguignon ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • small pan
  • vegetable peeler
  • cutting board & chef's knife
  • mushroom brush or paper kitchen towel
  • small knife
  • medium-sized heavy-bottomed pan
  • wooden spoon


30 minutes 4 people Main course

View the original recipe via:

Preparation -- 10 minutes

FILL a small pan with water and bring to a boil. COOK the pearl onions for about 20 seconds, this way they're easier to peel. Let them cool off while you PEEL the carrot and chop it into slices. 

RINSE the mushrooms using a brush or paper kitchen towel. DIVIDE the large mushrooms into halves and set them aside.

PEEL the pearl onions, the easiest way is using a small paring knife. PEEL and finely chop the garlic cloves. 

Vegetarian mushroom Bourguignon
Vegetarian mushroom Bourguignon

Finishing the vegetarian mushroom Bourguignon -- 20 minutes

HEAT a knob of butter along with some olive oil in a heavy-bottomed pan. SAUTE the carrot slices shortly before adding the mushrooms, pearl onions and garlic.

COOK it all for a few minutes and then also ADD the tomato paste and thyme sprigs. After another minute also ADD the flour. POUR in the red wine to collect all the great flavours from the bottom of the pan.

POUR in the vegetable stock and let it simmer on low heat for about 10 minutes. SEASON with pepper and salt and remove the thyme sprigs. SERVE with mashed potatoes, fries or rice. Enjoy!

What do you think of this recipe?
0 votes