Mushroom Bourguignon with Farro

Introduction

Mushroom Bourguignon with Farro is a modern, plant-based twist on the classic French dish, Coq au Vin. Traditionally made with chicken braised in red wine, this version celebrates the rich umami depth of mushrooms while maintaining the luxurious warmth and complexity of the original. Paired with nutty farro—a hearty ancient grain known for its chewy texture and high nutritional value—this dish transforms into a satisfying, wholesome meal perfect for cozy dinners, dinner parties, or meal prep. Whether you’re a devoted vegetarian, exploring meatless meals, or simply looking to embrace more plant-forward eating, Mushroom Bourguignon with Farro delivers bold flavor, elegant presentation, and nourishing ingredients in every bite.

The History

The roots of this dish trace back to Burgundy, a region in eastern France renowned for its wines and rustic culinary traditions. The original Boeuf Bourguignon (beef in red wine) evolved from peasant cooking, where tougher cuts of meat were slow-cooked in local red wine, often Pinot Noir, along with onions, garlic, herbs, and mushrooms to tenderize and enrich the flavor. Over centuries, this humble stew was elevated by French chefs like Auguste Escoffier into a celebrated national dish. In the 20th century, Julia Child introduced Boeuf Bourguignon to American audiences through her seminal cookbook Mastering the Art of French Cooking, cementing its status as a cornerstone of French cuisine.

In recent years, as plant-based diets have gained popularity, chefs and home cooks alike have reimagined traditional meat dishes using mushrooms as a central ingredient. Mushrooms, particularly varieties like cremini, shiitake, and oyster, offer a meaty texture and deep savory flavor that make them ideal substitutes. This adaptation—Mushroom Bourguignon—retains the soul of the original: a deeply flavored, slow-simmered stew with aromatic vegetables and a velvety wine sauce. Served over farro instead of potatoes or mashed potatoes, it adds an earthy grain component that enhances both texture and nutrition, making it not just a tribute to French tradition but a contemporary celebration of sustainable, flavorful cooking.

Ingredients Breakdown

The magic of Mushroom Bourguignon lies in its layered flavors, achieved through a carefully curated selection of ingredients. Each element plays a crucial role in building the dish’s complexity:

• Mushrooms: A blend of cremini, shiitake, and oyster mushrooms provides a range of textures and umami depth. Cremini offer earthiness, shiitake add a smoky note, and oyster mushrooms bring tenderness and visual appeal.
• Red Wine: A dry, full-bodied red wine such as Pinot Noir or Burgundy forms the backbone of the sauce. It imparts acidity, fruitiness, and tannins that balance the richness of the stew.
• Farro: An ancient whole grain with a nutty flavor and chewy consistency, farro is rich in fiber, protein, and essential minerals. It acts as a nutritious base that absorbs the stew’s delicious sauce.
• Aromatics: Yellow onion, carrots, and celery create the classic mirepoix base, adding sweetness and depth when sautéed. Garlic enhances aroma and savory notes.
• Tomato Paste: Used in small amounts, it adds body, color, and a subtle tang that rounds out the wine’s acidity.
• Fresh Herbs: A bouquet garni of thyme, bay leaf, and parsley stems infuses the stew with herbal fragrance without overpowering the mushrooms.
• Olive Oil: High-quality extra virgin olive oil is used for sautéing and adds a fruity richness to the dish.
• Vegetable Stock: Enhances the savory profile and helps build a silky sauce. Choose low-sodium to control salt levels.
• Flour (optional): A light dusting of all-purpose flour helps thicken the stew naturally, creating a luscious texture. For gluten-free versions, use arrowroot or cornstarch.
• Seasonings: Salt, black pepper, and a splash of soy sauce or tamari (for umami boost) round out the flavor profile.

Step-by-Step Recipe

1. Cook the Farro: Rinse 1 cup of farro under cold water. In a medium pot, combine farro with 3 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until tender but chewy. Drain any excess liquid and fluff with a fork. Set aside.
2. Prepare the Mushrooms: Clean mushrooms with a damp cloth or soft brush. Slice cremini and shiitake into ½-inch pieces; tear oyster mushrooms into strips. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sauté mushrooms until deeply browned and their moisture has evaporated, about 6–8 minutes per batch. Remove and set aside.
3. Sauté the Mirepoix: In the same pot, add 1 tablespoon olive oil. Add 1 diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks. Cook over medium heat for 7–10 minutes until softened and lightly golden.
4. Add Aromatics and Tomato Paste: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Add 2 tablespoons tomato paste and stir constantly for 2 minutes to caramelize slightly, enhancing its sweetness and depth.
5. Deglaze with Wine: Pour in 2 cups of red wine, scraping the bottom of the pot to release any browned bits (fond). Simmer for 5–7 minutes until the wine is reduced by half and smells sweet and rich.
6. Build the Stew: Return the mushrooms to the pot. Sprinkle with 1 tablespoon flour (if using), stir well, and cook for 1 minute. Add 2 cups vegetable stock, 1 bouquet garni (thyme sprigs, 1 bay leaf, parsley stems tied together), and a splash of soy sauce. Bring to a gentle simmer.
7. Simmer Slowly: Reduce heat to low, partially cover, and let the stew simmer for 30–40 minutes, stirring occasionally. The sauce should thicken and develop a glossy, velvety texture.
8. Final Seasoning: Discard the bouquet garni. Taste and adjust seasoning with salt and freshly ground black pepper. For added brightness, stir in 1 teaspoon balsamic vinegar or lemon juice.
9. Assemble: Spoon cooked farro into wide, shallow bowls. Ladle generous portions of Mushroom Bourguignon over the top. Garnish with fresh chopped parsley or chives.

Tips

• Brown the Mushrooms Well: Don’t rush this step. Proper browning (Maillard reaction) creates deep flavor. Crowding the pan steams mushrooms instead of searing them, so cook in batches if necessary.
• Use Good Wine: Never cook with wine you wouldn’t drink. A decent Pinot Noir or Côtes du Rhône will elevate the dish significantly.
• Toast the Farro: For extra nuttiness, toast rinsed farro in a dry skillet for 3–4 minutes before boiling.
• Make Ahead Friendly: This stew tastes even better the next day. Prepare it a day in advance and reheat gently on the stove.
• Thicken the Sauce: If the stew is too thin after simmering, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in. Simmer for 5 minutes to thicken.
• Rest Before Serving: Let the stew rest for 10 minutes off the heat before serving. This allows flavors to meld and the sauce to settle.

Variations and Customizations

• Gluten-Free Option: Replace all-purpose flour with 1 teaspoon cornstarch or arrowroot powder. Ensure your soy sauce is gluten-free (use tamari).
• Vegan Version: Already vegan as written—just ensure your wine is vegan (some are fined with animal products).
• Protein Boost: Add a can of drained and rinsed lentils or white beans during the last 10 minutes of simmering.
• Different Grains: Substitute farro with barley, brown rice, quinoa, or wild rice blend for varied textures and nutritional profiles.
• Smoky Twist: Add a pinch of smoked paprika or a few rehydrated dried porcini mushrooms (soaked in warm water, then chopped) for a deeper, woodsy flavor.
• Creamy Finish: Stir in 2–3 tablespoons of coconut milk or cashew cream at the end for a richer, silkier sauce.
• Herb Variations: Swap thyme for rosemary or add a small piece of kombu seaweed while simmering for mineral richness.
• Spicy Kick: Add a pinch of red pepper flakes when sautéing garlic for a subtle heat.

Health Considerations and Nutritional Value

Mushroom Bourguignon with Farro is not only delicious but also packed with nutrients that support overall health. Here’s a breakdown of its key benefits:

• High in Fiber: Farro and mushrooms both contribute significant dietary fiber, promoting digestive health, stabilizing blood sugar, and supporting satiety.
• Plant-Based Protein: Farro contains about 8 grams of protein per cooked cup, while mushrooms provide essential amino acids, making this dish a solid choice for vegetarians and vegans.
• Rich in Antioxidants: Mushrooms are loaded with selenium, ergothioneine, and other antioxidants that help combat oxidative stress and inflammation.
• Heart-Healthy Fats: Olive oil contributes monounsaturated fats, which support cardiovascular health and aid in nutrient absorption.
• Low in Saturated Fat: Naturally free from animal fats, this dish is heart-friendly and suitable for cholesterol-conscious diets.
• Mineral-Rich: Farro offers magnesium, zinc, and iron, while mushrooms provide B vitamins and potassium.
• Wine in Moderation: Red wine contains resveratrol and polyphenols linked to heart health, though consumption should be moderate, especially for those with medical conditions.
• Dietary Flexibility: Easily adapted to gluten-free, vegan, and low-sodium diets with simple substitutions.

Per serving (approx. 1.5 cups stew + ¾ cup farro): ~380 calories, 12g protein, 55g carbohydrates, 9g fiber, 12g fat (mostly unsaturated), 8mg sodium (varies by stock and soy sauce). Always consult a healthcare provider for personalized dietary advice.

Ingredients

• 1 cup semi-pearled farro, rinsed
• 3 cups water or vegetable broth
• 1 teaspoon salt (divided)
• 2 tablespoons extra virgin olive oil (plus more as needed)
• 12 oz cremini mushrooms, sliced
• 8 oz shiitake mushrooms, stems removed, caps sliced
• 6 oz oyster mushrooms, torn into strips
• 1 large yellow onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine (Pinot Noir recommended)
• 2 cups low-sodium vegetable broth
• 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
• 1 bouquet garni (2 thyme sprigs, 1 bay leaf, parsley stems tied with twine)
• 1 tablespoon soy sauce or tamari
• Freshly ground black pepper, to taste
• 1 teaspoon balsamic vinegar or lemon juice (optional)
• Fresh parsley or chives, chopped (for garnish)

Directions

1. In a medium saucepan, combine farro, 3 cups water or broth, and ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until tender. Drain if needed, fluff with a fork, and keep warm.
2. While farro cooks, heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms in batches, sautéing until golden brown and moisture has evaporated. Transfer to a plate.
3. Reduce heat to medium. Add 1 tablespoon oil to the pot, then add onion, carrots, and celery. Cook for 8–10 minutes until softened and lightly caramelized.
4. Stir in garlic and tomato paste. Cook for 2 minutes, stirring constantly.
5. Pour in red wine, scraping up browned bits from the bottom. Simmer for 5–7 minutes until reduced by half.
6. Return mushrooms to the pot. Sprinkle with flour (if using) and stir for 1 minute to coat.
7. Add vegetable broth, bouquet garni, and soy sauce. Bring to a simmer, then reduce heat to low. Partially cover and cook for 30–40 minutes, stirring occasionally, until sauce is rich and thickened.
8. Remove and discard bouquet garni. Season with remaining salt, black pepper, and optional balsamic vinegar. Adjust to taste.
9. To serve, divide farro among bowls and ladle stew on top. Garnish with fresh herbs.

FAQ

Can I make this ahead of time?
Yes! This dish reheats beautifully. Store stew and farro separately in airtight containers in the refrigerator for up to 5 days. Reheat on the stove with a splash of broth to loosen the sauce.

Can I freeze Mushroom Bourguignon?
Absolutely. Freeze the stew (without farro) for up to 3 months. Thaw overnight in the fridge and reheat gently. Cook fresh farro when ready to serve.

What kind of mushrooms work best?
A mix of cremini, shiitake, and oyster gives the best flavor and texture. Avoid button mushrooms—they lack depth. Wild mushrooms like chanterelles or morels can be used for a gourmet touch.

Is farro gluten-free?
No, farro is a wheat-related grain and contains gluten. Use brown rice, quinoa, or certified gluten-free grains as alternatives.

Can I use canned broth?
Yes, but choose low-sodium varieties to control salt. Homemade vegetable stock adds superior flavor.

Why did my sauce turn out too thin?
The sauce may need more reduction time. Simmer uncovered longer, or thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Can I add wine substitutes?
If avoiding alcohol, replace wine with additional broth plus 1 tablespoon red wine vinegar or balsamic vinegar for acidity.

Is this recipe kid-friendly?
Yes, especially if you reduce the wine quantity or substitute part with grape juice. Most children enjoy the savory, stew-like flavor.

Summary

Mushroom Bourguignon with Farro is a rich, comforting, and nutritious plant-based reinterpretation of the French classic, featuring deeply caramelized mushrooms in a velvety red wine sauce. Served over chewy, nutty farro, it’s a satisfying one-pot meal that’s perfect for weeknights or entertaining.