Drizzle and Dip Vegetarian Mushroom Bourguignon recipe

This is a vegetarian version of a classic beef bourguignon and captures the essence of the dish so deliciously. It’s hearty and robust and will have even the staunchest meat-eaters feeling satisfied.

It was a case of using up whatever I had around including a few packs of mixed mushrooms. I didn’t have the pearl onions, which are quintessential to a beef bourguignon so I added an extra onion to the mix for flavour. They would have been lovely here and the original recipe included 130g / 1 cup of pearl onions. It was a case of making do with what I had and not taking ANOTHER trip to the shops.

Other than my miso mushrooms on toast, this is the best way I know how to use up a large number of shrooms. Get adventurous here. I had a few exotics, so a couple of shiitakes, a small cep (porcini) and enoki landed in the mix. The bulk of the mushrooms comprised large black mushrooms and a few portobellos. You want to keep them quite thick as they undergo a longish cooking time so cut them to about 6mm (1/4 inch) thick – or even thicker.

I added bacon because I needed to use some up and just wanted that added flavour. It worked perfectly and was delicious.

As far as the stock goes, I used a combination of half-mushroom stock which is the most wonderful thing. I bought the sachets from Woolworths and love using them in mushroom risotto. I used two of these in a cup of boiling water. I then used 2 sachets of beef demi-glace – also from Woolies to make up the other cup of stock.

I always tend to make my stocks a little stronger than the package recommendations when using liquid concentrate or dried stock cubes. Use any good quality stock here and I recommend this combo but a beef stock or broth if you are not a vegetarian as it does give it a lovely depth.

This recipe is ideal for autumn or winter as it is rich and comforting. It’s also the kind of dish you should make with a friend standing by sipping a glass of red as everything simmers away. I’m obsessed with the nutty flavour of pearl barley so this was my preferred companion for this mushroom bourguignon.

A few other Mushroom recipes you might enjoy:

Pickled mushrooms with herbs and lemon

Ottolenghi’s mushroom steaks with butterbean mash

Roasted mushroom burger with pesto

Black mushrooms stuffed with goat’s cheese butter & dill

Chicken & mushroom stroganoff with crispy sage

Mushroom & barley ‘risotto’
Recipe – inspired by and adapted from Deb Perelman from Smitten Kitchen in Food 52 Genius Recipes cookbook

Prep Time:20

Cook Time:35

Ingredients

750 – 800gms mushrooms mixed and your choice
2 Tbsp olive oil
2 Tbsp butter
2 brown onions finely chopped
2 medium carrots finely diced
100 gm bacon – optional omit if you want this vegetarian
1 tsp fresh thyme leaves
3 bay leaves
2 cloves garlic crushed
50 gms / 2 ½ Tbsp tomato paste
250 ml / 1 cup red wine full-bodied
500 ml / 2 cups mushroom stock and beef broth on or the other or a combo – Use vegetable stock or all mushroom stock if you want to keep this vegetarian
Salt & Pepper
pasta polenta or pearl barley to serve
crème Fraiche to garnish
chopped fresh parsley to garnish

Instructions

Get everything chopped and prepped before you start.
Heat a large non-stick frying pan to very hot and add a tablespoon of olive oil. Fry the mushrooms in two batches (use the second tablespoon of olive oil on the second batch) for about 4 minutes until they just start to break down but the water is not released. You just want to give them a quick sear. Set them aside.
In the same pan – or another cast iron skillet / Dutch oven with a lid, heat the butter over medium heat. Add the onions, carrot, thyme and Bacon and gently sweat over low heat for about 5 – 6 minutes until the onions become translucent and soften. You don’t want to brown them.
Add the garlic and tomato paste cook for a few seconds.
Add the wine and deglaze the pan, scraping any brown bits that may have formed. All the liquid to reduce by a little more than half, then add the stock/broth.
Add the mushrooms and any escaped juices pack to the pan and season with salt and pepper.
Simmer over a low heat with the lid off for about 25 – 30 minutes giving it a stir every now and again.
To serve, toss through pasta or pile up on top of the barley or polenta. Garnish with a dollop of crème fraiche and a good sprinkling of chopped parsley.

Author: Sam Linsell

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10 Comments

This looks so good Sam. I love the pearl barley you’ve served it with, that is one of my favourite things.

Gorgeous photos as ever! x

Well done for thinking about us vegetarians.

My mouth is watering. I’ve no mushrooms boo hoo. I cannot make another trip to the shops. I will keep this one for dinner this week.

Hello Sam, Just wanted to let you know that made this dish today for family lunch and it was a great success with everyone! It was super quick to prepare and taste like classic bourguignon! Thank you for the recipe, I will definitely make it again 🙂

Hi Yana, Im so glad you enjoyed it and thanks so much for letting me know.

This looks so hearty and comforting. I’m definitely a big meat eater, but I love mushrooms too. Divine!

Thanks Natasha x

Hi Sam – thanks looks great will have to try it soon

I made this as a last minute addition to our Thanksgiving menu and it was a HUGE hit! We have a lot of vegetarians in the family, but even the people eating turkey and ham wanted seconds! I’ve already had requests to make this again, and I myself can’t stop thinking about how delicious this recipe was. Five stars, will definitely make again!