French-Style Mushroom Stew



 This French-Style Mushroom Stew is earthy, elegant, and deeply comforting — a rustic dish that combines sautéed mushrooms, aromatic herbs, red wine, and a luscious sauce reminiscent of a classic Boeuf Bourguignon, but completely vegetarian. Perfect over mashed potatoes, polenta, or crusty bread.

Ingredients (Serves 4–6)

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 1 ½ lbs mixed mushrooms, sliced (cremini, button, shiitake, or oyster)

  • 1 medium onion, finely chopped

  • 2 carrots, diced

  • 3 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 cup dry red wine (like Pinot Noir or Merlot)

  • 2 cups vegetable broth (or beef broth if not vegetarian)

  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

  • 1 bay leaf

  • 1 tablespoon soy sauce (for umami depth)

  • 2 teaspoons balsamic vinegar

  • 1 tablespoon flour (or cornstarch slurry for gluten-free)

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the mushrooms:
    In a large Dutch oven or deep skillet, heat olive oil and butter over medium-high heat.
    Add the mushrooms in batches to avoid overcrowding. Cook 6–8 minutes per batch, until they’re browned and slightly crisp around the edges. Remove and set aside.

  2. Cook the aromatics:
    In the same pot, add a touch more oil if needed. Sauté the onion and carrots for 5–6 minutes, until softened.
    Stir in the garlic and tomato paste, cooking for 1–2 minutes to caramelize the paste slightly.

  3. Deglaze with wine:
    Pour in the red wine, scraping up any browned bits from the bottom. Simmer for 3–4 minutes until slightly reduced.

  4. Add the broth and seasonings:
    Return the mushrooms to the pot. Add vegetable broth, thyme, bay leaf, soy sauce, balsamic vinegar, salt, and pepper. Stir well.

  5. Simmer:
    Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20–25 minutes, stirring occasionally, until the stew thickens and the flavors meld beautifully.

  6. Thicken the sauce (optional):
    For a richer texture, whisk 1 tablespoon of flour into a small amount of broth, then stir it into the stew. Simmer another 5 minutes until velvety.

  7. Serve:
    Remove the bay leaf and adjust seasoning if needed. Serve warm, garnished with fresh parsley, over mashed potatoes, buttered noodles, or crusty bread.

💡 Tips & Variations

  • Add protein: Stir in white beans, lentils, or seared tofu for a heartier meal.

  • Creamy twist: Add ¼ cup heavy cream or coconut milk at the end for a luscious finish.

  • Make it ahead: This stew tastes even better the next day as the flavors deepen.

  • Wine substitute: If you’d rather skip wine, use extra broth with 1 tablespoon red wine vinegar for tang.

  • Gourmet upgrade: Add a splash of brandy or Cognac before the wine for true French flair.

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