Chestnut and Mushroom Bourguignon

When the leaves start to fall, and we start to think about cozy long lunches after brisk walks in the fresh air, that is when we want hearty stews like this Mushroom and Chestnut Bourguignon. This delicious recipe is perfect for serving up to vegan, vegetarian and non vegan guests for Thanksgiving or Christmas.

This particular version uses chestnuts, but is also inspired by my other recipe which uses tofu, Smoked Tofu Bourguignon. I've even turned it into a Mushroom Bourguignon Pie which I find especially festive. Serve with plenty of vegan mashed potatoes and a sharp, tangy salad such as this Kale Salad with Tahini Dressing to offset the richness. Alternatively if you wanted to make this as part of a vegan Sunday Lunch, can I suggest these Vegan Yorkshire Puddings from The Vegan Punks!?

• Mushrooms - I like to choose Chestnut mushrooms (these are also called cremini mushrooms) in this dish for the main bulk. However you can use baby bella, white mushrooms or a combination.
• Dried Porcini Mushrooms- (or other dried wild mushrooms) these add a rich mushroom flavour profile, plus we use their soaking liquid to really amp up the meaty mushroomy flavour.
• Red Wine- A really good smooth red wine is essential to the overall flavour of this dish. Be sure to choose one that is rich and fruity but mellow, think Merlot or Pinot Noir. Choose a wine that is one you would be happy to drink. A sour or overpoweringly tannic wine will make the bourguignon taste sour and unpleasant.
• Cooked Chestnuts:- choose to roast your own for the best flavour! (I have a comprehensive guide to Roasting Chestnuts in the Airfryer ) or use those pre-packed chestnuts which are also delicious.
• Onion or Shallot: a small white onion, or three or four shallots are traditional in this stew, and add flavour and balance.
• Carrots: I love how the carrots soak up the flavours, so be sure to cut into quite hearty chunks.
• Soy Sauce/Tamari: This adds flavour depth and saltyness that is essential. Tamari is simply gluten free soy sauce, so choose this if you are making this for someone who avoids gluten.
• Tomato paste: This adds sweetness and a little tang to the stew.
• Bay Leaf & Thyme: both add a gentle herbal depth to the mushroom stew. Choose dried or fresh, according to what you have available.
• Cloves: Cloves can be overpowering, but their fragrance adds a classic flavour to this stew. Choose no more than two whole cloves or half a teaspoon of powdered.
• Smoked Paprika and/or Liquid Smoke: these add a meaty smokey depth of flavour that once combined with the other flavours, is hard to beat.
• 5 or 6 cloves of garlic: of course choose fresh if you can!
• *Emergency corn or potato starch. Have a teaspoon of this to the side to thicken up the sauce. In this recipe the chestnuts tend to break down a bit and thicken the sauce, however if you want a thicker sauce, or omit the chestnuts you might want to add the starch.

See recipe card for quantities.

👩‍🍳Instructions

Follow these step by step pictures for the perfect Mushroom and Chestnut Bourguignon!

1. Soak the dried mushrooms in half a cup of hot water.
2. Sautee the chopped carrots and shallots and garlic in a little olive oil until t

3. Add the tomato paste to the carrots and onion and let cook a little.

4. Add in the chopped mushrooms and all the spices. Don't panic if the mushrooms fill the pan, they will cook down quickly.

5. After sauteeing the mushrooms for 6 or 7 minutes, they will start to cook down. Add the red wine and stir well.

7. Add the dried mushrooms, along with their liquid. Season with the the soy sauce and let simmer.

7. Once the mushrooms have simmered in their red wine for 20 minutes, add the chesnuts.

8. Simmer for a further 10 minutes, or until the wine sauce is reduced. Serve over mashed potatoes.

Hint: If the sauce isn't thickening up as you like, remove a little of the sauce from the pan and stir a teaspoon of corn or potato starch into it, then mix that back into the bourguignon and let it simmer for a few more minutes.

🌰Substitutions & Variations

Whilst you can make some variations on this recipe, it's best to stick fairly close to the original for the best flavour.

• Alcohol Free- I have not tested this recipe made without wine, and I do not think it will work well unless you can find a very delicious non-alcoholic red wine that isn't too sweet.
• No chestnuts- if you wish to omit the chestnuts, you can definitely do so. I have also made this recipe with chunks of smoked tofu which is delicious.
• Other mushrooms- A deluxe version of this recipe would be to make it with a mixture of wild mushrooms such as porcini, oyster, and shitake. It would taste extra rich and luxurious!
• Other onions: choose to add red onions, leeks or shallots.
• No Onions/garlic : if you want to make this recipe without onion or garlic, I suggest using fennel to replace it for the texture. Add more seasonings such as thyme or rosemary to balance the flavours.
• Gluten Free- this recipe is naturally gluten free- just be sure to use tamari (gluten free soy sauce)
• Creamy- Or if you're after a different kind of mushroom stew that is both creamy and cozy, try this delicious Mushroom Stroganoff. Perfect for when you're craving a mushroom stew but don't want to open a bottle of wine!

🔪Equipment

Although you can make this mushroom bourguignon in a saucepan, it is lovely to use a large casserole dish or dutch oven.  One day I'd like to be able to have this Le Creuset pan to use, but in the meantime, I use a large pan we picked up at a garage sale!

🥫Storage

Like all stews and soups, this chestnut bourguignon recipe is even better the next day, so it's perfect for making ahead of time to take ahead for Thanksgiving or Christmas get togethers! To store, put it in an airtight container and refrigerate for up to 5 days. Or freeze for up to 3 months- you can reheat from frozen.