Mushroom Bourguignon over Creamy Polenta

Who says Meatless Monday can’t be hearty and comforting? There’s something about when the weather starts to cool down and the night comes a little sooner that makes me crave true soul warming comfort food. This Mushroom Bourguignon over Creamy Polenta is the perfect addition to your fall and winter meal plans.

Mushroom Bourguignon over Creamy Polenta

I love this family friendly dish because it satisfies both vegetarians and carnivores alike. The meaty richness of baby Portobello mushrooms adds depth and earthy flavor to every bite. This flavorful vegetarian stew is sure to become a favorite.

The Ultimate Comfort Food

When it comes to comfort food, there’s just something about a stew. The way vegetables soften and get deeper in flavor, kissed by the sweetness of wine. The broth that reduces down, infused with woodsy herbaceous aromatics. This Mushroom Bourguignon over Creamy Polenta is the definition of comfort food.

Bourguignon is traditionally a braised stew made with beef. This version utilizes beautiful seasonal produce such as cremini mushrooms and sweet pearl onions. Adding a luxurious texture and natural sweetness is Tuttorosso Tomato Puree Extra Thick.

Mushroom Bourguignon over Creamy Polenta

Having cans of Tuttorosso tomatoes in my pantry makes pulling dishes like this easy and rewarding. I love that their tomatoes are picked at peak ripeness and their flavor is preserved with steam. Free of artificial ingredients and preservatives and canned in non-BPA lined cans, the quality and freshness shows from the moment you open the can to the first bite. Their tomato products are something I love to add to my dishes to give that naturally sweet tomato flavor.

Creamy polenta makes a luscious bed to sop up all of the vegetables and sauce. Use your favorite variety. However both egg noodles and pillowy mashed potatoes are also options for serving this colorful fall dish.

Putting the Burgundy in Mushroom Bourguignon over Creamy Polenta

Don’t be intimidated by the name. This dish is as easy as it is delicious. Let’s break down all of the steps so you’re on your way to wowing your family and friends.

  • Heat your Dutch oven over medium-high heat before adding your carrots and pearl onions. You want to develop that caramelization and flavor, not steam them.
  • Add the garlic and mushrooms once your other vegetables have softened. You don’t want to burn the garlic which is why we add it later.
  • Don’t worry about chopping your thyme. Toss a couple sprigs in and the leaves will come off as it cooks. All you have to do is pull them out along with your bay leaves at the end.
  • Make sure you use a wine that you like. As the broth cooks down the flavors will concentrate.
  • Let the oven do the work. Once everything is in the Dutch oven including the tomatoes and wine, place it in a preheated 350 degree oven. You want the vegetables fork tender and the broth reduced by half, about an hour.

Are you look for another hearty fall recipe? Make sure to check out my recipe for Decadent Beef Shank Osso Buco. Now let’s get cozy with Mushroom Bourguignon over Creamy Polenta.

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Mushroom Bourguignon over Creamy Polenta

A rich braised stew of mushrooms and vegetables in a red wine sauce is served over creamy polenta.
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Servings 4


  • dutch oven


  • 3 tbsp olive oil
  • 3-4 carrots, sliced large
  • 1 lbs baby bella/cremini mushrooms, stems trimmed
  • 2 cups pearl onions thawed if frozen
  • 2-3 garlic cloves, minced
  • 1 cup Tuttorosso Italian Inspirations Tomato Puree
  • salt and freshly ground pepper to taste
  • fresh thyme, a few sprigs
  • 2 bay leaves
  • 1 cup vegetable broth
  • 2 cups red wine
  • polenta, cooked according to package directions


  • Preheat oven to 350.
  • Heat a Dutch oven over medium-high heat with olive oil. Add the carrots and pearl onions and sauté for five minutes until the carrots are a little tender and caramelized.
  • Add the garlic and mushrooms. Turn heat to low and sauté for 10 minutes.
  • Season with salt and pepper. Add the thyme and bay leaves.
  • Add the tomato puree, wine, and broth, stirring to combine.
  • Cover and place in oven for approximately 1 hour. The vegetables should be fork tender and the broth reduced by half.
  • While the Mushroom Bourguignon is cooking, prepare polenta according to package directions.
  • Serve Mushroom Bourguignon over creamy polenta. Buon apetito!


I am using Tuttorosso Italian Inspirations Tomato Puree in this recipe. 
I served this over creamy polenta but you can also serve this over egg noodles or mashed potatoes.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!

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