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Mushroom Bourguignon Recipe


2 tbsp olive oil

½ cup butter

½ cup shallots or pearl onions- halved

½ pound baby carrots

3 garlic cloves- finely chopped

1 tsp red pepper or tomato paste

¼ cup chickpeas

2 cups red potatoes- halved

¾ cup red wine

1 cup vegetarian stock

2 sprigs thyme

2 bay leaves

2 pounds mushrooms (button, Portobello or chestnut)

1 tsp salt

¼ tsp pepper

2 tbsp cream


In a dutch oven, heat olive oil over medium heat. Add mushrooms and cook until golden brown. Remove.

Heat butter. Add carrots, potatoes, and onions. Cook until soft. Stir in paste, thyme, garlic, salt and pepper. Add wine, and simmer. Cook for about 3 minutes, until mixture is reduced by half.

Stir in broth, bay leaves, cooked mushrooms, chickpeas, and bring to a boil. Then, reduce to medium low heat and simmer for about 30 minutes.

Discard the bay leaves. Add additional salt and pepper (if necessary).

Serve over egg noodles, rice or mashed potatoes.

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