Mushroom Bourguignon (Champignons Bourguignon)

Ingredients

• 800 g Button mushrooms (or cremini) (Stems removed, halved)
• 2 large Carrots (Peeled, cut into thick slices)
• 2 medium Leeks (Cleaned, cut into 2 cm thick rounds)
• 2 medium Celery stalks (Cut into thick slices)
• 3 tbsp Butter (Divided, for sautéing)
• 1 heaping tbsp Tomato paste
• 1 heaping tbsp All-purpose flour
• 2 tbsp Soy sauce (Regular or light)
• 375 ml Dry red wine (About half a bottle; Languedoc or any dry red)
• 2 leaves Bay leaves (Fresh preferred)
• 1 small bunch Fresh thyme (Tied as bouquet garni)
• 1 tbsp White miso paste
• 250 g Uncooked white rice (Short or long grain)
• 1 small bunch Fresh parsley (Chopped, for garnish)

Instructions

1. Prepare the mushrooms

   Remove stems from mushrooms and cut them in half (not quarters) to keep them chunky.

   Time: PT5M

2. Sear the mushrooms

   Heat 1.5 tbsp butter in a large sauté pan over high heat until very hot. Add mushrooms in a single layer and sear until browned and just starting to soften, about 4-5 minutes. Remove from pan and set aside.

   Time: PT7M

   Temperature: High heat

3. Prep and sauté vegetables

   Peel and slice carrots into thick rounds. Slice leeks into 2 cm rounds. Slice celery. Add 1 tbsp butter to the same pan, then add carrots, leeks, and celery. Sauté over medium-high heat until slightly browned, about 5-6 minutes.

   Time: PT8M

   Temperature: Medium-high heat

4. Add tomato paste and brown

   Push vegetables to the side, add tomato paste, and cook, stirring, until it darkens and begins to brown (not burn), about 2 minutes.

   Time: PT2M

   Temperature: Medium-high heat

5. Sprinkle with flour (singer)

   Sprinkle flour over the vegetables and tomato paste. Stir well to coat and cook for 1 minute to remove raw flour taste.

   Time: PT1M

   Temperature: Medium heat

6. Deglaze with soy sauce

   Add 2 tbsp soy sauce to the pan, scraping up any browned bits.

   Time: PT1M

7. Add wine and aromatics

   Pour in 375 ml (about half a bottle) of dry red wine. Stir well, scraping up any stuck bits. Add bay leaves and a tied bunch of thyme (bouquet garni). Bring to a simmer.

   Time: PT3M

   Temperature: High heat to bring to simmer

8. Simmer the sauce

   Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Low heat

9. Cook the rice

   Meanwhile, rinse rice in cold water until water runs clear. Place rice in a saucepan, add enough water to cover by about a finger's width. Bring to a boil uncovered, then reduce heat to low, cover, and cook until water is absorbed and rice is tender (about 12-15 minutes). Fluff with fork.

   Time: PT15M

   Temperature: High to low heat

10. Finish the bourguignon

    Remove bay leaves and thyme from the sauce. Return seared mushrooms to the pan and stir gently to coat. In a small bowl, mix miso paste with a few spoonfuls of hot sauce to dissolve. Stir miso mixture into the pan off the heat.

    Time: PT3M

11. Serve

    Spoon rice into bowls. Top with mushroom bourguignon and plenty of sauce. Garnish with chopped parsley.

    Time: PT2M

Nutrition Facts

Calories

410

Protein

10g

Carbohydrates

70g

Fat

8g

Fiber

6g

Ingredient Substitutions

• Instead of Button mushrooms (or cremini): Portobello mushrooms (cut into large chunks), Oyster mushrooms
• Instead of Carrots: Parsnips
• Instead of Leeks: Onions, Shallots
• Instead of Celery stalks: Fennel stalks
• Instead of Butter: Olive oil, Vegan butter
• Instead of Tomato paste: Double-concentrated tomato paste
• Instead of All-purpose flour: Cornstarch (half amount, mixed with water)
• Instead of Soy sauce: Tamari, Coconut aminos
• Instead of Dry red wine: Non-alcoholic red wine, Vegetable broth + splash balsamic
• Instead of Bay leaves: Dried bay leaves
• Instead of Fresh thyme: Dried thyme (1 tsp)
• Instead of White miso paste: Red miso (stronger flavor), Soy sauce (for umami, but different)
• Instead of Uncooked white rice: Brown rice, Mashed potatoes, Pasta
• Instead of Fresh parsley: Chives, Cilantro

Equipment Needed

• Large sauté pan or Dutch oven
• Wooden spoon or spatula
• Medium saucepan (for rice)
• Knife
• Cutting board
• Measuring spoons (optional)
• Mixing bowl (for miso slurry) (optional)
• Colander or sieve (for rinsing rice) (optional)

Critical Steps — Do Not Skip

• Searing mushrooms over high heat to develop flavor and prevent sogginess.
• Browning tomato paste for depth.
• Sprinkling and cooking flour (singer) to avoid raw taste and lumps.
• Adding miso off the heat to preserve its flavor and umami.

Chef Tips from the Video

• Use a mix of mushroom varieties for extra depth.
• Don't rush the browning steps—color equals flavor.
• If you prefer a thicker sauce, let it reduce uncovered at the end.
• Leftover bourguignon is excellent over mashed potatoes or pasta.

Troubleshooting

Storage

Refrigerator: Store in airtight container for up to 3 days.

Freezer: Freeze (without rice) for up to 2 months. Thaw overnight in fridge and reheat gently.

Room temperature: Not recommended for more than 2 hours due to perishability.

Make-Ahead Tips

• The stew can be made a day ahead; flavors improve overnight.
• Reheat gently and add fresh parsley before serving.
• Cook rice fresh for best texture, or reheat with a splash of water.