Mushroom Bourguignon

I’m making a delicious Mushroom Bourguignon inspired by Alex Shytsman from The New Baguette, who was recently featured on my show, Sprung on Food. I’ve made a few tweaks to the recipe, like using frozen mushrooms and a mirepoix shortcut to save time. I also share tips for deglazing with red wine, adding miso for extra flavor, and serving the bourguignon with whipped cauliflower instead of mashed potatoes.

You can find Alex’s original recipe here!

INGREDIENTS:

  • 1 1/2 pounds mixed mushrooms (cremini, shiitake, oyster, and/or maitake) (I used frozen mixed mushrooms instead)

  • About 4 tablespoons extra virgin olive oil, divided

  • 1 teaspoon smoked paprika

  • Sea salt and freshly ground black pepper

  • 3 small carrots (about 1/2 pound), peeled and sliced on a diagonal (I used a premade mirepoix instead)

  • 1 medium yellow onion, cut into 1/3-inch-thick half-moons (I used a premade mirepoix instead)

  • 1 teaspoon dried thyme or Herbes de Provence

  • 3 medium garlic cloves, minced

  • 1 tablespoon tomato paste

  • 2 tablespoons all-purpose flour

  • 1 cup dry red wine (like malbec, syrah, or cabernet) (I don’t drink, so don’t have red wine lying around, and wasn’t going to buy any just for a 1 cup portion, so here’s what I did: I did have some white wine in my fridge that I use for cooking sometimes- is it still good? I couldn’t tell you haha but it’s for cooking, so, it’s fine! I then added a couple tablespoons of balsamic glaze to that, and mixed it together. Is that a bonafide swap? Couldn’t tell you. Did the flavors of it work really well? YES!)

  • 1 1/2 cups mushroom or vegetable broth

  • 2 tablespoons white miso

  • Minced parsley, for serving

STEPS:

  1. In a large pot, heat a little olive oil over medium heat. Add frozen mushrooms, paprika, and salt.

    Cook until mushrooms release their moisture and are browned. Remove mushrooms from the pot and set aside.

  2. In the same pot, add a bit more olive oil and the mirepoix mix (carrots, onions, celery).

    Add thyme and a pinch of salt. Cook until the vegetables soften and start to caramelize.

  3. Stir in minced garlic and tomato paste, cooking until fragrant (about 30 seconds).

  4. Sprinkle the flour over the vegetables, stirring to combine. This will help thicken the sauce.

  5. Add red wine to the pot, scraping up the browned bits from the bottom.

  6. Pour in vegetable broth (or water) and miso paste, stirring to combine. Return the cooked mushrooms to the pot. Add lots of freshly ground black pepper.

  7. Let the mixture simmer uncovered for a few minutes to cook off any remaining alcohol. Cover and cook on low heat for 30 minutes, stirring occasionally.

  8. While the bourguignon is cooking, prepare whipped cauliflower or mashed potatoes for serving.

  9. Once the bourguignon has thickened and the flavors have melded, serve it over whipped cauliflower or mashed potatoes for a hearty, comforting meal.

katherine sprung