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Mushroom Bourguignon with Buttery Mashed Potatoes

Mushroom Bourguignon with Buttery Mashed Potatoes

Published September 29, 2026

Rich, wine-braised mushrooms and pearl onions in a deep burgundy sauce, served over creamy mashed potatoes.

Pearl onions can be peeled more easily if blanched in boiling water for 2 minutes first, then shocked in ice water. Do not skip browning the mushrooms; this develops the deep, savory flavor essential to bourguignon.

If red wine is unavailable, substitute with additional beef broth and 1 tbsp balsamic vinegar. The braise can be made up to 2 days ahead, refrigerated, and gently reheated before serving.

Cook time
2 hrs
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb cremini mushrooms
  • 12 oz pearl onions
  • 3 medium carrots
  • 4 garlic cloves
  • 2 tbsp tomato paste
  • 2 cups red wine (dry, such as Burgundy or Pinot Noir)
  • 1 ½ cups beef broth
  • 2 bay leaves
  • 3 fresh thyme sprigs
  • 8 black peppercorns
  • 3 tbsp olive oil
  • 2 tbsp all-purpose flour
  • salt
  • black pepper
  • 2 lb potatoes (russet or Yukon gold)
  • 6 tbsp butter
  • ½ cup whole milk
  • 2 tbsp fresh parsley (for garnish)

Instructions

Prepare vegetables and aromatics
Halve cremini mushrooms (1 ½ pound), leaving smaller ones whole if desired.
Peel and cut 3 medium carrots into 2-inch pieces.
Peel pearl onions (12 ounce).
Mince garlic cloves.
Brown the mushrooms
Heat olive oil (3 tablespoon) in a large heavy-bottomed pot over medium-high heat until shimmering.
Working in batches, add mushrooms and cook without stirring for 4–5 minutes until golden on one side, then stir and cook 3 minutes more until browned. Transfer to a plate.
Equipment: large heavy-bottomed pot or Dutch oven, large pot
Build the braise base
Reduce heat to medium and add pearl onions and carrots to the pot. Cook, stirring occasionally, for 5 minutes until lightly colored.
Add 4 minced garlic cloves and cook for 1 minute until fragrant.
Stir in tomato paste (2 tablespoon) and cook for 2 minutes, stirring constantly.
Dust all-purpose flour (2 tablespoon) over the vegetables and stir to coat evenly.
Equipment: large heavy-bottomed pot or Dutch oven, large pot
Deglaze and simmer
Pour in red wine (2 cup), scraping the bottom of the pot with a wooden spoon to release browned bits.
Add beef broth (1 ½ cup), bay leaves, fresh thyme sprigs, and black peppercorns.
Return browned mushrooms to the pot and stir gently to combine.
Equipment: wooden spoon, large heavy-bottomed pot or Dutch oven, large pot
Braise the bourguignon
Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally, until mushrooms are tender and sauce has thickened slightly.
Season with salt and black pepper to taste.
Cook the potatoes
While the braise simmers, place 2 lb peeled and quartered potatoes in a large pot and cover with cold salted water.
Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
Drain in a colander.
Equipment: large pot, colander, large heavy-bottomed pot or Dutch oven, potato ricer or masher
Mash the potatoes
Return drained potatoes to the pot and add butter (6 tablespoon).
Using a potato ricer or masher, press potatoes until smooth, then fold in whole milk (½ cup) until creamy.
Season with salt and black pepper to taste.
Equipment: potato ricer or masher, large heavy-bottomed pot or Dutch oven, large pot
Plate and serve
Remove bay leaves and thyme sprigs from the bourguignon.
Spoon buttery mashed potatoes into bowls or onto plates and ladle mushroom bourguignon over the top.
Garnish with 2 tbsp fresh chopped parsley if desired.
Equipment: large heavy-bottomed pot or Dutch oven, large pot, potato ricer or masher, wooden spoon

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