Drizzle and Dip Vegetarian Mushroom Bourguignon recipe (2024)

Dinner · Healthy Eating · Recipes



Drizzle and Dip Vegetarian Mushroom Bourguignon recipe (1)

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.

Drizzle and Dip Vegetarian Mushroom Bourguignon recipe (2)

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.

Drizzle and Dip Vegetarian Mushroom Bourguignon recipe (3)

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.

Drizzle and Dip Vegetarian Mushroom Bourguignon recipe (4)

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

Recipe – inspired by and adapted from Deb Perelman from Smitten Kitchen in Food 52 Genius Recipes cookbook

Mushroom bourguignon

Vegetarian Mushroom Bourguignon: a Hearty Twist on a Classic Dish that is packed with umami flavour.

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Drizzle and Dip Vegetarian Mushroom Bourguignon recipe (5)

Prep Time:20 minutes mins

Cook Time:35 minutes mins


  • 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


  • 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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Drizzle and Dip Vegetarian Mushroom Bourguignon recipe (2024)
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