Mushroom Bourgignon


Did anyone else over indulge over the holidays? Feeling a little yucky and needing some veggies? A good, decadent meal to help curb those sugar cravings?


Haha! Pretty much. I am craving more meals that will keep me satisfied longer without resorting to more sugary things.


Terry and I recently dined at Little Pine in Los Angeles and one of the dishes we ordered was Mushroom Bourgignon. It was AMAZING! As a matter of fact, all of the food there was amazing. Seriously top notch – one of the best meals we have ever had. If you are ever in the area, I highly recommend it. The service is great and the food… oh the food. Anyway – back to the bourgignon. I liked it so much, I thought I’d try my hand at making some. This version has no wine in it as I don’t typically like the taste of alcohol, but feel free to add some to yours!


Mushroom Bourgignon (serves 2 hungry people)

1 tbsp vegetable broth
1 clove of garlic, minced
2 large carrots, sliced thickly
3 stalks of celery, sliced thickly
1 cup of small mushrooms, trimmed
2 tbsp of soy sauce (or coconut aminos for a soy free option)
2 tsp of tomato paste
3/4 cup of vegetable broth
2 tbsp of flour + 3 tbsp vegetable broth
a few sprigs of fresh thyme (or 1 tsp of dried)
salt & pepper to taste

Heat a wok/large frying pan on medium heat. Once warm, add the vegetable broth along with the clove of garlic and carrot slices. Cook for 7 minutes or until the carrot has started to soften. Add the celery and more vegetable broth if need be and cook another 2 minutes. Finally, add your mushrooms and cook for 2 more minutes. While the veggies cook, prepare your sauce. Mix the flour & water together in bowl and whisk until smooth. To the flour mixture, add the tomato paste, vegetable broth, soy sauce and whisk until smooth. Add this mixture to the veggies sautéeing on the stove, along with the thyme, salt & pepper and simmer for 15 minutes. Voilà!


Serve over mashed potatoes (or rice or quinoa).


10 thoughts on “Mushroom Bourgignon

  1. Girl, that “yourecard” was totally me! I ate stupidly to “get the junk out of the house” or so I put it to Matt. I need a while to reset and get back on track with healthy eating (like all of your recipes!).

    Your mushroom bourguignon looks totally fabulous. Like amazing. I am so excited to try it!

  2. I don’t eat out often enough, but when i find something i liked or think i could make better, i go home and do so and I am so pleased you recreated the mushroom bourgignon – its one of my husbands favourite dishes. I haven’t made it in a long while and you have me wanting satisfactory meals than small light portions that still have me reaching for more.

    Happy New Year to you Kimmy and

    Here is a link to my Mushroom Bourgignon,I often cook if your curious to take a peek, it does have red wine but I don’t always use it subbing it for more stock.

    1. We try not to eat out often, but I quite enjoy it while we are on vacation as it’s always new & exciting and gives me great inspiration for the kitchen when we return home.
      Happy New Year Shaheen! I am curious to see your mushroom bourgignon – I bet it is quite tasty =)

  3. I am still trying to eat up all the junk in the house. I still have an open box of chocolate, but it only has three left. After that, even though I have many blocks and bars or chocolate, at least they are not open and keep well, so I am going to try and have a break from that. It is so easy to switch from someone who rarely craves dessert to someone who must have a sugary treat after dinner ever day… I am currently the latter though in my natural state I am the former.
    This mushroom dish sounds so savoury and delicious!

    1. I’m gradually cutting down on junk… it’s slow, but steady. Ah I am actually one who always craves dessert haha. It’s tough for me to not constantly be eating sweets.
      Thanks Susan!

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