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Vegetarian, Northern, Eastern and Western France

Mushroom bourguignon with mashed potatoes

Mushroom bourguignon with mashed potatoes is a vegetarian dish for 4, ready in 1 hour, rated easy, at €2.50 per person. Button mushrooms simmer with carrots and pearl onions in red Burgundy wine, giving a sauce as rich as a classic beef bourguignon. The key is browning the mushrooms hard over high heat before they go into the pot.

Tonight, a bourguignon that owes nothing to meat, mushrooms, carrots and pearl onions in a deep red wine, with homemade mashed potatoes.

Mushroom bourguignon with mashed potatoes
Total time
1 h
Difficulty
Easy
Cost per person
€2.50
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

There's no meat here, but the red wine sauce is just as deep, thanks to button mushrooms seared hard and then simmered slowly with carrots and pearl onions. Tomato paste and thyme add backbone, and a spoon of flour thickens the sauce without weighing it down. The result has the same tender texture and woodsy flavor as a real bourguignon, minus the beef.

This is a weeknight dish that takes a bit of patience but almost no skill, perfect for a fall or winter dinner when you want something cozy without roasting a joint of meat. Mon Chou suggests it for families who want to eat vegetarian without giving up a slow cooked, generous meal, and kids who aren't keen on mushrooms can always fill up on the mash.

The ingredients

4 people

Fruits and vegetables

  • button mushrooms 800 g
  • carrots 3
  • pearl onions 200 g
  • thyme 3 sprigs
  • potatoes 900 g

Pantry

  • red Burgundy wineoften in the pantry 50 cl
  • tomato pasteoften in the pantry 1 tbsp
  • flouroften in the pantry 1 tbsp
  • olive oiloften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Dairy

  • milk 20 cl
  • butter 60 g

Allergens Gluten, Lactose

The step by step recipe

  1. Brown the whole mushrooms in oil over high heat, in two batches, then set them aside. 10 min

    Don't salt them yet, salt makes them release their water.

  2. In the same pot, cook the onions and sliced carrots, dust with flour and stir in the tomato paste. 8 min

    Stir for a minute, the flour cooks and loses its raw taste.

  3. Pour in the wine, add the thyme, return the mushrooms to the pot and let it simmer covered. 30 min

    Flambé the wine for a few minutes to burn off the acidity.

  4. Meanwhile, cook the potatoes in salted water, then mash them with the hot milk and butter. 20 min

    Pass the mash through a food mill for the silkiest texture.

  5. Adjust the seasoning and serve the bourguignon over the mashed potatoes.

    A splash of balsamic vinegar at the end lifts the sauce.

Our tips to get it right

  • Pick firm, pale button mushrooms, they hold their texture through the long simmer better than mushrooms that are already soft.
  • Keep the lid slightly ajar while it simmers, letting a little steam escape keeps the sauce from turning watery by the end.
  • Taste the sauce before serving and season generously with salt, both the wine and the mushrooms need a confident hand to really come through.

The variations

  • Swap the button mushrooms for a mix of seasonal mushrooms, like porcini or oyster mushrooms, for an even more fragrant sauce.
  • For a dairy free version, make the mash with plant based milk and olive oil instead of butter.
  • To save time, skip flambéing the wine and simmer for just 20 minutes, the sauce will be a touch lighter but still good.

What to serve it with

  • A glass of the same red Burgundy
  • A crisp green salad with vinaigrette
  • Crusty country bread for the sauce

Storage

The bourguignon keeps for 3 days in the fridge in a sealed container, the mash is best within 2 days. Both freeze separately for up to 2 months. Reheat gently in a saucepan, adding a splash of water or milk if needed.

Questions about this dish

Can I use a different wine instead of red Burgundy?

Yes, any full bodied, not too tannic red wine works well. What matters is that it's concentrated enough to hold up through the long simmer without going flat.

Can I make this bourguignon ahead of time?

Yes, it's actually recommended, the sauce tastes better the next day. Make the bourguignon the day before and reheat it gently, but make the mash closer to serving time.

How do I stop the mushrooms from releasing too much water?

Brown them in two batches over high heat without salting at the start, as the recipe says. An overcrowded pan or early salting will steam them instead of browning them.

Can I use instant mashed potato flakes instead of homemade mash?

Yes, it works if you're short on time, but the texture will be less silky. Homemade mash with hot milk and butter stays closer to the spirit of the dish.

How long does it take to make a mushroom bourguignon with mashed potatoes?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mushroom bourguignon with mashed potatoes?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom bourguignon with mashed potatoes cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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