Mushroom bourguignon
These bourguignon-style mushrooms are cooked in a similar way to the classic beef dish, simmered with red wine and onions – flavours that go really well with mushrooms.
32 K 4.6/5 (5 reviews)
30 min.
Easy
4 people
5 IngredientsLast modified on: May 10th 2023
850 g 
1 
50 g 
300 ml red wine
1 tablespoon reduced veal stock
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Stage 3 - 1 min.
Melt 50 g butter in a large pan on medium heat, When frothing well, add the onion, salt and pepper.
Cook for 1 minute without colouring.
Cook for 1 minute without colouring.
Stage 4 - 1 min.
Add the mushrooms, turn the heat up high, mix well...
Stage 5 - 5 min.
...and fry until browned, stirring frequently.
Stage 6 - 2 min.
Add 300 ml red wine and 1 tablespoon reduced veal stock, then salt, pepper and mix well.
Stage 7 - 10 min.
Leave to reduce until hardly any liquid is left.
Stage 8 - 1 min.
Stage 9
Serve on its own, or to go with meat, for example.
Remarks
This is a recipe that works best with rather firm mushrooms, which stay better when cooked.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 50 RDI=5 % | 40 RDI=6 % | 970 RDI=50 % | 4,080 RDI: 50 % |
| Per 100 g | 2 RDI=1 % | 4 RDI=0 % | 3 RDI=0 % | 70 RDI=4 % | 300 RDI: 4 % |
| Per person | 7 RDI=3 % | 10 RDI=1 % | 10 RDI=2 % | 240 RDI=10 % | 1,020 RDI: 10 % |
How much will it cost?
- For 4 people : 7.45 €
- Per person : 1.90 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Celeriac and mushroom gratin, Mushroom and artichoke omelette, Chicken and mushroom brik rolls, Sauce Normande (for fish), Escalope of veal in a cream sauce, ... See them all 61
Red wine
Like these other recipes: Pears in red wine with blackcurrant , Two-stage beef chuck , Spaghetti Bolognese, Roscoff loaf, Coq au vin, ... See them all 19
Butter
Like these other recipes: Caribbean upside-down cake, Saltimbocca, French onion soup, Warm white bean salad with smoked trout, Hazelnut and orange cake, ... See them all 461
Reduced veal stock
Like these other recipes: Tournedos Rossini, Mexican-style pork medallions , Sliced veal with leeks and mushrooms, ... See them all 3
Other recipes you may also like
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.May 4th 2011240 K 43.9 1 hour 7 min.
Sausage buckwheat pancakes
This sausage pancake recipe is one of the better-known ways of using buckwheat pancakes. You will find it on the menu of all good French crêperies, but it is easy to make at home.February 26th 2012127 K4.5 1 hour 30 min.
Pistachio madeleines
Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.March 10th 2019114 K 25 1 hour 40 min.
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).April 7th 2013132 K4.1 13 hours 60 min.
Asparagus "en petit pois"
As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.May 2nd 202137 K 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.