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Mushroom bourguignon recipe

Mushroom bourguignon recipe

430 ratings

Make this flavoursome and hearty vegetarian stew for an easy and delicious family meal. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 175 calories / serving
  • Vegetarian


  • 30ml (2tbsp) olive oil
  • 15g butter
  • 125g (4oz) shallots or pearl onions, halved
  • 1 carrot, thickly sliced
  • 1 garlic clove, crushed
  • 1tsp tomato purée
  • 2tsp plain four
  • 125ml (4fl oz) fruity red wine
  • 150ml (5fl oz) vegetarian stock
  • 2 sprigs thyme
  • 625g mixture of mushrooms
If you don't have any pears, try using apples

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    3g 15%
  • Sugars

    4g 4%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 6.7g Protein 4.4g Fibre 3.9g


  1. Heat 15ml (1 tbsp) olive oil and butter in a heavy-based pan. Add the shallots and cook for 5 minutes, then add the carrot and cook for 5 minutes more until soft. Stir in the garlic, tomato purée and flour and cook for 1 minute until the vegetables are well coated.
  2. Pour over the wine, stirring well to ensure the sauce is smooth. Leave to simmer for a couple of minutes until the wine has reduced by half. Add the stock and sprig of thyme and cook for another 10 minutes.
  3. Meanwhile, heat the remaining 15ml (1 tbsp) oil in a frying pan. Cook the mushrooms for a couple of minutes, add to the pan, along with any juices and simmer for 5 minutes. Scatter over some thyme leaves and serve.

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