Portobello Bourguignon | dashofbutter.com-4

Portobello Bourguignon

Has anyone ever seen the movie, “Julie & Julia”? I know I’m not the only one. I loved it though, as I enjoy most food related movies. I loved that someone would cook through every recipe, in a cookbook as iconical (is that a word?) as Julia Child’s “Mastering the Art of French Cooking”. It inspired me to do the same with a different book.

Now, things have changed a little, and I never did find a book that I wanted to cook my way through (maybe Thug Kitchen?). I do own a copy of the same Julia Child book on my Kindle app, and have wanted to make many of her recipes, but always forgot about the book when I was meal planning.

Side note: do not buy cookbooks on a Kindle app. I love e-books, and find them far more convenient than a paper copy. However, cookbooks need to be felt, to have notes written in, to have grease or other stains throughout their pages. I did not learn this lesson easily, and now own a plethora of cookbooks on my Kindle app. And, they are dusty. e-dusty.

I decided to break out “Mastering the Art of French Cooking” today, and look through all my bookmarked recipes for something fantastic and appropriately fancy to serve my family for dinner, and settled in on Beef Bourguignon (or Boeuf a la Bourguignonne). Obviously, I wouldn’t be working with bee, bacon or beef broth. Instead, I substituted sliced portobello mushrooms, soy bacon, vegetable broth instead. I also remember a trick I learned for getting beefy flavour – a tbsp of soy sauce. With a quick stop at the grocery store this morning, I grabbed the few things I was missing … and 30lbs of bananas. In my defense, we go through a lot of them, and will all go in the freezer for smoothies and nice cream.

Anyways, the only other thing I was missing was wine.

I rarely go into a liquor store for alcohol to drink. I’ve been working through 2 bottles of Spiced Rum for what feels like forever. Usually, my liquor store adventures are limited to buying alcohol to cook with. So, waiting outside a liquor store at 9:50 in the morning on a weekday just to pick up a bottle of red to cook with felt weird. I ended up grabbing a bottle of Italian red, and then had a face palm moment when I realized I should of bought French instead. gah!

I followed all of the steps as Julia wrote them, with just adjusting the cook time a little to allow for mushrooms and soy bacon. Everything came together fairly quickly, and was delicious. I ended up making this early in the day, and reheating it when it was time to eat. I served it over “buttered” pasta, but I imagine it would be really good with mashed potatoes or even gnocchi.

My kids are excellent eaters, but they are not huge fans of mushrooms. They were less than impressed to see the amount of mushrooms on their plate, but they both finished it, and cheered over the brussels sprouts I also gave them.

My kids are weird, and I love it.

Portobello Bourguignon | dashofbutter.com-1

2 1/2lbs of portobellos to replace the 2 1/2lbs of beef in the Bourguignon. Gills removed (they are eatable, but will discolour your dish, so I always remove them) and sliced.

Portobello Bourguignon | dashofbutter.com-2 Portobello Bourguignon | dashofbutter.com-3

Portobello Bourguignon | dashofbutter.com-5 Portobello Bourguignon | dashofbutter.com-6 Portobello Bourguignon | dashofbutter.com-7

If you like mushrooms, you will love this. And, maybe even feel a little fancy. I did :)

Rhiannon, xo

Portobello Bourguignon


  • 3 tbsp olive oil, divided
  • 2 1/2 lbs portobello mushrooms, gills removed and sliced
  • 3 oz of soy bacon (or other bacon alternative), sliced
  • 1 medium onion, diced
  • 1 1/2 c. red wine (Burgundy would be the traditional choice)
  • 1 1/2 c. vegetable broth
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste
  • 3 cloves garlic, pressed
  • 1/4 tsp fresh thyme
  • 1 tbsp butter (I use Earth Balance)
  • 1 tbsp flour
  • 1 lb of pasta, cooked to package instructions
  • salt and pepper to taste
  • fresh parsley for garnish


  1. Heat 1 tbsp of oil in large frying pan over medium high heat, and add soy bacon. Cook until crispy and remove.
  2. Heat 2 tbsp of oil in same pan and add all mushrooms. Do not stir for 2 minutes to allow crust to form. Stir and cook until all water has been released and evaporated. Season with salt and pepper to taste.
  3. Add in the onion, garlic, wine, broth, soy sauce, thmy and tomato paste. Simmer until reduced to half.
  4. Form a paste in a small bowl with the butter and flour, and then whisk into sauce. Allow to thicken slightly and serve over pasta.
  5. Garnish with parsley.

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