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Small Lot Pinot Noir and Mushroom Bourguignon



At a recent staff meeting and tasting, we took it upon ourselves to create a Mushroom Bourguignon and pair it with multiple Malivoire Pinot Noirs.  Not only did the hearty mushrooms pair beautifully with the wine, the dish itself had all the indulgences of a traditional Beef Bourguignon.

After some upfront preparation, this is an easy weekend dish to prepare and serve.  Select your starch of choice... mashed potatoes, creamy polenta, or simple egg noodles and you can't go wrong. 

Our recipe of reference was the Mushroom Bourguignon  by Melissa Clark from the New York Times.  Its use of tamari provided a depth of flavour that mushrooms alone perhaps could not.  With a few small adjustments, this can easily be an enitrely vegan meal.

The recipe is linked above, and also written below.  We highly recommend cooking with and pairing with our Small Lot Pinot Noir.


  • tablespoons butter or extra-virgin olive oil, plus more as needed
  • pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
  • ounces peeled pearl onions (2 cups), larger ones cut in half
  • Kosher salt and freshly ground black pepper
  • large leek or 2 small leeks, white and light green parts, diced (1½ cups)
  • carrots, thinly sliced
  • garlic cloves (2 minced, 1 grated to a paste)
  • tablespoon tomato paste
  • 2½ tablespoons all-purpose flour
  • 1½ cups dry red wine
  • 1½ cups beef, mushroom or vegetable broth
  • tablespoon tamari or soy sauce, plus more to taste
  • large fresh thyme branches or ½ teaspoon dried thyme
  • bay leaf
  • 3 to 4 ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
  • Smoked paprika, for serving
  • Polenta, egg noodles or mashed potatoes, for serving
  • Chopped flat-leaf parsley, for serving

STEP 1 - Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.

STEP 2 - Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.

STEP 3 - Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.

STEP 4 - Just before serving, heat a small skillet over high heat and add ½ tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

Another great Mushroom Bourguignon recipe is from Smitten Kitchen - check out Deb Perelman's recipe here.