Lentil mushroom bourguignon with baby potatoes
Lentil mushroom bourguignon is a one-pot French-inspired stew where well-browned mushrooms, tomato paste and red wine build a deep, beefy-tasting broth that dry lentils and baby potatoes simmer in until tender.
Published .
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Protein
- ~22 g
- The vegan swap
- Brown lentils and deeply seared cremini mushrooms take the place of beef, while soy sauce and tomato paste bring the savory depth bacon usually adds.
- Make ahead
- Make it up to 4 days ahead and refrigerate, or freeze for up to 3 months. It thickens as it sits, so loosen with a splash of broth when reheating.
Ingredients
Stew
To serve
How to make it
Brown the mushrooms
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms in an even layer and leave them alone for 3 minutes, then stir and cook 3 to 4 minutes more until deeply browned. Season with a pinch of salt.
Soften the vegetables
Add the onion and carrots and cook for 4 minutes, stirring now and then, until the onion turns translucent.
Build the base
Stir in the garlic, tomato paste, thyme and flour. Cook for 1 to 2 minutes until the tomato paste darkens and everything smells toasty.
Deglaze
Pour in the wine and scrape up all the brown bits from the bottom of the pot. Let it bubble for 2 minutes to cook off the raw edge.
Simmer
Add the lentils, potatoes, broth, soy sauce and bay leaf. Bring to a boil, then cover, lower the heat and simmer for 22 to 25 minutes, stirring once or twice, until the lentils and potatoes are tender.
Finish and serve
Remove the bay leaf and stir in the Dijon. Taste and add salt and pepper. Let it rest 5 minutes to thicken, then top with parsley and serve with toasted bread for dunking.
Why this works
The flavor in a classic bourguignon comes from browning, so this version gives the mushrooms real time in a hot pan without stirring. That sear, plus caramelized tomato paste and soy sauce, builds the savory, meaty backbone that beef usually provides.
Dry lentils and halved baby potatoes cook in about the same time, so they simmer together in the wine broth and soak up flavor as they go. A spoonful of flour and the starch from the potatoes thicken the liquid into a glossy, spoonable gravy.
Tips
- Crowding the mushrooms makes them steam. If your pot is small, brown them in two batches.
- Use brown or green lentils here. Red lentils fall apart and turn the stew into mush.
- A splash of red wine vinegar at the end brightens things up if you skipped the wine.
- Swap the bread for mashed potatoes or wide noodles if you want something heartier underneath.
Questions about this recipe
Can I make this without wine?
Yes. Use an extra cup of vegetable broth plus 1 tsp red wine vinegar or balsamic vinegar for that tangy depth.
Can I use canned lentils instead of dry?
You can. Use two 15 oz cans, drained, cut the broth to 1 1/2 cups, and add them for the last 10 minutes once the potatoes are nearly tender.