Friday, August 6, 2021

Mushroom Bourguignon #FarmersMarketWeek

This delicious meal is just as tasty as the beef version but without the meat.   Chock full of vegetables the mushrooms add the umami so your family will never miss the beef.

Mushroom Bourguignon

This is my final recipe for Farmer's Market Week......
I want to thank Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures  for hosting this wonderful event.

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

It has been a great week and I have a ton of new recipes to try.  I can't wait to visit my local Farmer's Market this weekend, how about you?  Here are some more ideas before you head out........

Starters and Sauce Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes

mushrooms and onions

You can use any kind of mushrooms you want in this dish.  I used a mixture of baby bella and white button mushrooms.  If you want to make this a vegan dish simply use vegetable broth instead of the beef broth I used and a plant based butter substitute or a little more of the olive oil to finish the dish.  You will also want to use an egg free pasta if cooking vegan.

Mushroom Bourguignon pin

Serve this over egg noodles for a complete, one dish meal that is sure to become a regular on your menu rotation.

Pasta, Vegetarian, Meatless, Mushrooms, Onions
Entrees, Pasta
Yield: 4 servings
Author: Wendy Klik
Mushroom Bourguignon

Mushroom Bourguignon

This delicious meal is just as tasty as the beef version but without the meat. Chock full of vegetables the mushrooms add the umami so your family will never miss the beef.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min


  • 1 T. olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 12 oz. mushrooms, I used button and baby bella, sliced
  • 1/4 c. dry red wine
  • 1 T. tomato paste
  • salt and pepper, to taste
  • 1 t. Italian Herb seasoning
  • pinch of crushed red pepper
  • 2 carrots, scraped and sliced
  • 1 stalk celery, sliced
  • 2 c. beef broth
  • 1 T. butter, room temperature
  • 1 T. cornstarch
  • 2 T. water 
  • 1/2 lb. Egg Noodles, cooked per package directions


  1. Heat the olive oil in a large skillet over med high heat.  Add the mushrooms, onions and garlic. Season with salt and pepper and cook until browned.
  2. Add the wine and cook, scraping up any browned bits stuck to the pan, until it starts to evaporate.  Stir in the crushed red pepper, Italian herbs and tomato paste.
  3. Add the carrots, celery and broth.  Bring to a boil, reduce heat to a simmer.  Cover and cook for about half an hour, until vegetables are tender.
  4. Whisk together the cornstarch and water to make a slurry.  Increase the heat to the frying pan returning contents to a boil. Whisk in the slurry, stirring constantly for about a minute until the sauce thickens.  Reduce heat and whisk in the butter, a little at a time,  until incorporated.  If the sauce is too thick stir in a little more broth to reach desired consistency.  Serve over Egg Noodles.


Adapted from a recipe found at Cooktoria

Nutrition Facts



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  1. What a great vegetarian version1 Yum!

  2. Looks like a very filling and delicious dish!

  3. Sounds great! I'm hopeless with wine, do you have a red that you recommend?

    1. I always use whatever I am serving with dinner but if you don't normally open a bottle you can buy an inexpensive cabernet or merlot for this dish or leave it out all together and use broth to deglaze the pan.

  4. Love the richness, simplicity and the fact that this is meatless version of a favorite dish of ours!

  5. Such a flavorful and delicious bourguignon! Can't wait to try it!

  6. So much easier than the half to all day beef bourguignon! It sounds delicious!

  7. We like to go meatless for a meal every so often, and this recipe would be a great fit!

  8. What a great idea to take a classic dish and make it vegetarian.

  9. This is comfort food at it's finest! I love every single ingredient in it.

  10. We love mushrooms in our house to this would be a big hit here!

  11. I am imagining those mushrooms to b so rich and delicious. I love mushrooms and I can't wait to try this version.

  12. YUM! I love how this looks, sounds and I can already see it being on our menu this week

  13. So simple and so full of flavor. This is a winner meal for me.

  14. Such a rich and hearty dish! I love mushrooms and this is a fantastic meatless meal idea!


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