Warm dark evenings up with a hearty mushroom bourguignon

Crisp air, cozy knits, and the glow of candlelight – autumn is here, and so are the dishes that warm us from the inside out. This take on the French classic bourguignon swaps beef for mushrooms, creating a comforting stew with layers of rich, earthy flavor that’s perfect for the season.

Text and photos: Suvi Kesäläinen

GOOD NEWS FOR mushroom lovers: the season is in full swing all autumn long! For this recipe, you can use mushrooms gathered from the forest or picked up at your local market. The key is to choose varieties that hold their texture while simmering. For example, porcini and lamb’s polypore are excellent options as they keep their shape beautifully.

Heat your pan well, add a generous splash of oil, and quickly sear the mushrooms until golden. This way, they’ll stay firm in the stew and won’t disappear into the broth.

You can dry your mushrooms at home or take the easy route and pick up dried porcini from the store. Soak them in half a liter of boiling water to create a rich broth, then add the softened mushrooms to the stew for a delicious hit of umami.

If mushrooms aren’t really your thing, no worries – you can always use classic button mushrooms and swap the broth for a good vegetable or beef stock.

When it comes to side dishes, anything that soaks up the stew’s rich umami broth will do the trick. Buttery mashed potatoes, boiled new potatoes, creamy polenta, or wide ribbons of pasta are all tasty options. You can also simply enjoy the bourguignon on its own with a crusty baguette to mop up every last drop.

Mushroom bourguignon (for 4–6 people)

Ingredients:

700 g cleaned mushrooms (porcini, button mushrooms, portobello, shiitake, or lamb’s lettuce mushrooms)
3 tbsp rapeseed oil + 2 tbsp butter
200 g shallots (round or banana shallots)
2–3 garlic cloves
2 carrots
a handful of fresh thyme sprigs
salt, to taste*
freshly ground black pepper
1 tbsp miso paste
1 tbsp tomato paste
2 tbsp all-purpose flour + 2 tbsp water
200 ml red wine
500 ml mushroom stock (or vegetable/chicken/beef stock)
2 bay leaves
To serve: mashed potatoes, polenta, or wide ribbon pasta

Instructions:

Clean the mushrooms and cut them into generous chunks. Peel the shallots, garlic cloves, and carrots. Finely chop the garlic and slice the carrots into thick, coin-sized pieces.

Heat an ovenproof cast-iron pot and add a couple of tablespoons of oil along with enough mushrooms to cover the bottom without crowding. Sauté the mushrooms in batches, if necessary, to prevent them from steaming. Use high heat to get a nice golden sear.

Let the pot cool slightly, then add 2 tablespoons of butter. Stir in the shallots, carrots, thyme, and garlic, followed by a grind of black pepper and a generous pinch of salt. Sauté over medium heat for a few minutes. Add the miso paste and tomato paste and cook until the tomato paste darkens and caramelizes slightly. Pour in the red wine, bay leaves, and mushroom stock along with the mushrooms, except for the very last bit of soaking liquid, which may contain grit. Mix the flour and water with a fork. Stir it into the pot.

Place the pot in a 200 °C (390 °F) oven, lid slightly ajar, and cook for 30–40 minutes, until the sauce has thickened and the vegetables are tender. Taste and adjust seasoning if needed. Sprinkle with fresh thyme and serve with your choice of side.

* The amount of salt depends on the broth you use. If you’re making the stew with homemade mushroom stock, season generously. If you’re using store-bought broth, add salt more sparingly.