Mushroom Bourguignon

Today is Mandela Day, where we celebrate the life of the great man and spend 67 minutes giving back to those in need. I spent the day planting a food garden for a educare centre in Masiphumelele. The WWF Interns (myself included) organised the day and together with all the amazing volunteers we managed to plant turnips, beetroot, spinach, cauliflower and carrots. Mint and marigolds were used as natural pest repellents and the volunteers went over and above and fixed the broken fence around the property. We also played some educational games with the kids, teaching them about nutrition and healthy eating.




While we were fortunate to have great weather today, the next few days are predicted to be cold, wet and windy! So a warm and hearty dinner will definitely be on the cards. Most people don’t associated vegetarian food with ‘hearty’, ‘stew’ or ‘warming’, but this Mushroom Bourguignon is just that. Honestly, any meat-eater will be convinced some beef has been snuck into the recipe. I managed to convert Doug from a Meat-Free Monday sceptic to Meat-Free Monday advocate with this recipe. Seriously, try it!


Mushroom Bourguignon

Adapted from Smitten Kitchen

Serves 4

  • Olive oil and butter
  • 350g mushrooms (mixture of brown and portobello), chopped
  • 1 onion, finely chopped (shallots would be great)
  • 2 carrots, finely diced
  • Fresh thyme (+- teaspoon)
  • Salt and pepper
  • 0.5 cup of White wine
  • 2 cloves of garlic, crushed
  • 2 tablespoons tomato paste
  • 1 cup of vegetable stock
  • 1.5 tablespoons flour
  • 1.5 cups of polenta – follow instructions on packet (grate some parmesan or other hard cheese into polenta when done)
  • Parsley for serving


  1. Heat up olive oil and butter in a saucepan over high heat
  2. Sear the mushrooms and onions until slightly soften
  3. Remove the mushrooms and onions and set aside
  4. Lower the heat, add a bit more olive oil
  5. Add the carrots, thyme and seasoning and cook for about 5 minutes
  6. Add the garlic and cook for another minute
  7. Add the wine to the saucepan, scarping any stuck bits off the bottom of the pan and reduce by half
  8. Stir in the tomato paste and stock
  9. Add back the mushrooms and onions and their juices
  10. Bring to the boil then lower the temperature and allow to simmer for +-10 minutes
  11. Add the flour, mixing in well
  12. Lower the temperature and simmer for 10 more minutes
  13. Season and serve with polenta and chopped parsley

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