Mushroom bourguignon features a savory red wine mushroom sauce served on top of creamy asiago polenta. – a delicious vegetarian spin on the classic beef bourguignon!
As far as cold-weather dinners go, it doesn’t get much more cozy than a bowl of this goodness, y’all.
Basically its EVERYTHING you love about classic beef bourguignon, hold the meat and throw a creamy polenta into the party.
That whole pot down there shouldn’t be real life but it is and it is KILLER!
Best part? There’s no simmering beef all day! This entire dinner pulls together in just over an hour, but it seriously tastes like it cooked all day.
And it just FEELS like extra fancy food! Cooking with red wine does that for me for whatever reason.
This Mushroom Bourguignon features…
- A flavorful red wine-braised mushroom sauce
- Hearty carrots and soft pearl onions
- A creamy, buttery asiago polenta
Making the Mushroom Bourguignon
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Olive oil
- Tomato paste
- Pearl onions
- Fresh herbs
- Red wine
- Beef broth (or veggie broth)
- All-purpose flour
- Yellow cornmeal
- Asiago cheese
- Unsalted butter
Choosing Your Mushrooms
You can use pretty much any mushroom in this recipe! We love doing a mix of button mushrooms and shiitakes, but feel free to choose based on what you can find at your local grocery store.
A few of our recommendations…
- Cremini mushrooms
- Baby bella mushrooms
- Button mushrooms
- Shiitake mushrooms
- Oyster mushrooms
You will want your mushrooms to be in roughly 1-inch pieces. We find it’s easiest to remove the stems from mushrooms and tear into pieces. For smaller mushrooms, just leave them whole!
Tips for Perfect Bourguignon
- Pan sear mushrooms – for best results, work in batches for this part. We typically do two rounds of mushroom searing so they cook evenly.
- Saute vegetables and aromatics – give the carrots and shallot a quick saute and then add the garlic and tomato paste at the end.
- Allow red wine to reduce – pour the red wine into the pan and deglaze. Allow the wine to come to a simmer, then reduce heat and allow to cook until reduced about in half. – this builds a lot of the flavor!
- Simmer bourguignon – now you’re going to add everything back to the pan. Add broth, sauteed mushrooms, a bay leaf, and fresh rosemary + thyme. Allow the bourguignon to simmer 20-25 minutes until the vegetables are tender and the sauce is slightly reduced.
- Thicken sauce – Remove a bit of the beef/wine braising liquid and whisk it into flour to form a slurry. Add this back to the pan and fold until the sauce is thickened. – doing this part slurry-style prevents lumps!
- Remove herbs – don’t forget to remove the bay leaf, rosemary and thyme before serving.
Make Ahead Instructions
- Keep bourguignon warm in slow cooker – this is ideal if you won’t be serving it for awhile! For best results, we recommend making the polenta shortly before serving so it stays creamy.
- Prep vegetables ahead of time – all of the vegetables can be prepped days in advance and stored in the fridge. This speeds up cooking quite a bit!
There are many ways you can adapt this recipe to make it your own!
- Make it vegetarian – simply swap out the beef broth for vegetable broth.
- Try different veggies – sweet peppers, zucchini, squash, etc. You can replace some of the mushrooms with more vegetables or just use in place of the carrots and shallots.
- Skip the alcohol – if you want to keep this bourguignon alcohol-free, simply replace the wine with more beef broth.
- Try another cheese in the polenta – the sky’s the limit for this one! Shredded sharp cheddar, Parmesan, or gouda would be incredible substitutes.
The amount of flavors we’re able to develop in this dinner in the short amount of time is actually insane. The meaty mushrooms paired with the rich red wine sauce and draped over fluffy, creamy polenta is an explosion of cozy fall flavors.
Promise there’s no missing the meat here today! This one just ticks all the dinner boxes.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven
A few more veggie-filled dinners to try next!
- Sheet Pan Gnocchi with Harvest Vegetables
- Mushroom Tikka Masala
- Harissa Chickpea Butternut Squash Curry
Mushroom Bourguignon with Creamy Asiago Polenta
- 2 lbs mixed mushrooms (shiitake, button, cremini, or oyster)
- 3 tablespoons olive oil, divided
- 2 medium carrots, sliced into 1/4-in thick slices
- 2 small shallots, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1-1/2 cups pearl onions, thawed
- 1-1/2 cups beef broth (or vegetable broth if vegetarian)
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons all-purpose flour
- 5 cups water
- 1-1/2 cups finely-ground yellow cornmeal
- 2 tablespoons unsalted butter
- 1/3 cup Asiago cheese
- Salt and pepper to taste
- Remove stems from mushrooms and tear into 1-in pieces (leave smaller ones whole) Heat 1 tablespoon olive oil in a dutch oven or large saucepan over medium-high heat until shimmery. Working in batches, add half of mushrooms and saute several minutes until tender. Repeat with remaining mushrooms and 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in same pan over medium-high heat until shimmery. Add carrot and shallot and saute 3-5 minutes until lightly browned. Add garlic and tomato paste and cook several minutes until fragrant.
- Pour wine into pan and use a wooden spoon to scrape up any browned bits. Bring wine to a simmer over medium-high heat and cook until reduced in half.
- Add pearl onions, broth, bay leaf, thyme, rosemary, and mushrooms to pan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and let simmer 20-25 minutes until vegetables are very tender and liquid is reduced.
- In a small bowl, whisk flour with a little braising liquid from pan until smooth. Fold into bourguignon until smooth and thickened. Discard bay leaf, thyme, and rosemary sprigs and keep bourguignon warm until ready to serve.
- In a large saucepan, salt water and bring to a boil over high heat. Reduce heat to medium-low and slowly whisk in cornmeal until smooth, whisking constantly to avoid lumps.
- Let polenta cook over medium-low heat (stirring frequently so polenta doesn't stick to bottom of pan) until polenta is thickened and tender, about 10-15 minutes of cooking.
- Once polenta is softened and tender, remove from heat and stir in butter and asiago cheese until melted. Season polenta with salt and pepper to taste and keep warm until ready to serve. (if not serving right away and polenta starts to dry out, reheat over low heat and whisk in a little extra water as needed until creamy)
- To serve, spoon polenta into serving bowls and top with mushroom bourguignon. Enjoy!
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