Elevate Weeknight Dinner with Mushroom Lentil Bourguignon

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Satisfy your cravings with a hearty and flavor-packed Mushroom Lentil Bourguignon. This meat free dish is perfect for cozy nights in.

 

I have been enjoying meat free meals.  They’re allowing me to think outside the box and create meatless meals from the meat versions. Take this recipe, for example.  I was wandering around on Pinterest and saw a recipe for Beef Bourguignon.  That got me thinking about how to make this meatless.  For me, mushrooms are hearty and make a great vegetarian meatless meal.  But I didn’t want mushrooms alone.  We needed some added protein and heartiness.  Enter the lentils.  Et voila. Mushroom lentil bourguignon was born!

A word about the wine for this recipe.  My regular grocery store didn’t have burgundy wine. I stopped at another store and had no luck there either.  So, I wound up buying a cabernet sauvignon, instead. It was rather tasty and inexpensive. Don’t feel you have to purchase expensive wine to make this meal. Just make sure it’s a wine you will drink. That’s the key. If you won’t drink it, then why cook with it?

 

What Is French Gastronomy Day?

 

I am celebrating French Gastronomy Day today.  Known as “Fête de la Gastronomie” it was established in 2011 to showcase the diversity and excellence of French cuisine. This day is meant to unite chefs, restaurants, and food enthusiasts for nationwide events, tastings, and workshops. The day highlights the cultural significance of cuisine like creme caramel in French society.  It also highlights their appreciation for local ingredients like potatoes in French fondant potatoes, classic recipes lik escargots, and the communal spirit of dining like these beignets.

What Is Bourguignon?

Bourguignon is a classic French stew that hails from the Burgundy region. This dish is traditionally made with beef braised in red wine, aromatic vegetables, mushrooms, and herbs.  Bourguignon is celebrated for its deep, complex flavors and comforting heartiness.

Over time, creative cooks have adapted the dish to their local ingredients.  Some have swapped out the beef with other meats like chicken, lamb, rabbit, or pork.  Or go meat free using hearty vegetables like mushrooms, carrots, and eggplants.  And of course, adding plant based proteins like lentils and white beans

 

 

What Are Lentils and How Many Types Are There?

Lentils are tiny, lens-shaped legumes prized for their earthy flavor, nutritional value, and versatility. All beans are legumes, but not all legumes are beans.  To be a legume, the fruit of the plant must grow in a pod.  Peas and peanuts are legumes. 

There are several different kinds of lentils each having their own unique characteristics.  Green lentils have a firm texture and peppery taste.  They’re also called French or Puy lentils, they are idea for salads and stews because of their texture.  Brown lentils have a milder flavor and are perfect for soups and stews.  Red lentils are small, soft, and sweet.  They cook quickly and go well in purees and curries.  Finally, black lentils are small with a robust flavor.  They hold their shape well and are perfect for salads.

 

Best Wines for This Bourguignon Recipe

Wine is the soul of bourguignon.  For a classic touch, opt for Burgundy reds such as Pinot Noir. Their elegant tannins and subtle fruit notes marry perfectly with earthy mushrooms. Other excellent choices include Merlot or Côtes du Rhône, which bring roundness and gentle spice.

If you can’t find Burgundy wine, then try a cabernet sauvignon like I did.  Or try something different like a shiraz or a malbec.  Then there’s the lighter zinfandel wine for a completely different flavor profile.  Whatever wine you select, just make sure it’s a wine you’d happily drink because quality matters! 

Choosing Perfect Mushrooms and Lentils

When selecting mushrooms, look for varieties that offer robust flavor and hold up to slow cooking. Cremini, portobello, and shiitake are excellent options, delivering umami and meaty texture.  You can also try oyster mushrooms, king trumpet, or chanterelles for a different flavor and texture.

For lentils, green lentils work well.  They’re sturdy and won’t turn mushy. I used brown lentils in my bourguignon, and they held up well.  If you don’t want lentils then try a white kidney bean or cannellini beans.  You can also try a split pea or chickpea for your bourguignon recipe. 

Ingredients to make Mushroom Lentil Bourguignon

Yes, there’s quite a few ingredients, but there is nothing fancy our difficult to find.  Everything can be purchased from your regular grocery store.

Pantry ingredients – dried brown lentils, garlic, onion, burgundy wine, vegetable broth, cornstarch, tomato paste, water, egg noodles (for serving)

Refrigerator ingredients – shiitake mushrooms, portobello mushrooms, cremini mushrooms, frozen pearl onions, parsley

Mastering the Flavorful Broth

A great bourguignon is all about layering flavors for the broth. Start by sautéing onions, garlic, and carrots until golden.  Then sauté the mushrooms until they’re nicely browned.  Stir in the tomato paste and let it cook for 1 or 2 minutes then deglaze the pan with wine to release savory bits. Simmer slowly, tasting and adjusting seasoning as it reduces.

When the wine has reduced, stir in the lentils and the broth.  Cover and simmer until the lentils are tender, which took about 40 minutes for the lentils I used.  Different lentils may have different cooking times so check the package for suggested cooking times and adjust your recipe accordingly. 

When the lentils are cooked, stir in the thawed pearl onions.  Make a slurry with the water and the cornstarch and stir it into the pan.  Simmer until the onions are heated through and the sauce thickens.  I served mine over egg noodles, but feel free to serve yours over rice, mashed potatoes, or just in a bowl with a spoon.  Make sure to garnish with the chopped parsley for color before serving.

What does this mushroom lentil bourguignon taste like?

It is comfort in a bowl, that is for sure.  The mushrooms really do provide that umami richness you want from the stew.  The carrots and onions round the flavor with their sweetness and texture.  The wine and broth simmer down to a rich broth that is packed with flavor.  Then there’s the lentils.  They cooked perfectly and had great texture.  They absorbed all the flavors in the broth making them irresistible.

I made this bourguignon recipe on a weeknight and it was manageable.  But when I make this again, I will prep the veggies ahead of time.  Most of the cooking is hands off with just a little sautéing at the beginning of the recipe.  Which means you can make this mushroom and lentil recipe on a busy weeknight.  The breaks between cooking allow you to spend time with your family and help the kids with their homework.  And, not to worry, this reheats beautifully for lunch the next day.

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