This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
44 K 4.6/5 (5 reviews)
30 min.
Easy
7.45 €
4 people
5 IngredientsLast modified on: May 10th 2023
850 g 
1 
50 g 
300 ml red wine
1 tablespoon reduced veal stockTimes 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: Rillettes stuffed mushrooms, Chicken and mushroom pie, How to prepare fresh mushrooms, Rustic chicken and mushroom pie, Polenta with artichokes and mushrooms, ... See them all 63
Red wine
Like these other recipes: Roscoff loaf, Two-stage beef chuck , Strawberries in a thyme and lemon-flavoured red wine reduction, Rabbit civet, Boeuf (beef) bourguignon, ... See them all 19
Butter
Like these other recipes: Chester, Rillettes stuffed mushrooms, Salmon and Spinach Gratin, Lemon and grated apple tart, Antoinette's caramelized apple cake, ... See them all 486
Reduced veal stock
Like these other recipes: Sliced veal with leeks and mushrooms, Mexican-style pork medallions , Tournedos Rossini, ... See them all 3
Other recipes you may also like
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham. June 12th 2011248 K4 2 hours
Light Broccoli Soup
This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli. December 16th 201580 K4.6 30 min.
Potato Waffles with Smoked Salmon
For potato waffles, the flour in the mixture for the sweet version is replaced with instant dried potato. This is a way of making delicious savoury waffles. Adding ribbons of smoked salmon, like here, turns them into a proper meal, though they can be also be served as an accompaniment. April 22th 201880 K4.5 40 min.
Sautéed Pork with Peanuts
This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce. April 3rd 201669 K4 55 min.
Raspberry sorbet
To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety. July 5th 201760 K4.6 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
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.