Lion’s Mane and Chestnut Mushroom Bourguignon

This hearty, French-inspired bourguignon is a plant-based twist on a classic, featuring meaty Lion’s Mane and earthy chestnut mushrooms for depth, texture, and rich umami flavor. The stars of the show? Mushrooms harvested fresh from Lion Farms, nestled in the heart of Miami’s Redland agricultural area — a gem of local sustainable farming.

“This recipe was proudly featured in Edible South Florida magazine, celebrating the bounty of our region’s farms and the power of whole food cooking.”

Ingredients

• 1 ½ cups Lion’s Mane mushrooms, torn into bite-size pieces
  (Tear, don’t chop — this preserves the texture!)

• 1 ½ cups chestnut mushrooms, trimmed and kept whole

• 1 cup carrots, chopped into bite-size pieces

• 1 cup mini gold potatoes, unpeeled and whole

• ½ cup pearl onions, peeled (fresh or frozen)

• 2 tsp fresh garlic, minced

• ¼ cup olive oil

• 1 ½ Tbsp plain flour

• 1 Tbsp tomato purée

• 1 cup dry red wine (like Burgundy, Côtes du Rhône, or Chianti)

• 1 cup low-sodium vegetable broth (We recommend Bonafide® if store bought)

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Equipment Needed

• Cutting board & knife

• Non-stick or cast iron pan

• Wooden spoon

• Bowls for prepping

• Optional: potato masher for pressing mushrooms

Directions

1. Prep the Lion’s Mane Mushrooms
   Heat your pan over medium-high. Add olive oil and arrange Lion’s Mane pieces in a single layer. Press with a potato masher and pan-fry on both sides until golden. Set aside.

2. Build the Base
   Add remaining olive oil to the pan. Sauté garlic and pearl onions with a pinch of salt for 2–3 minutes.

3. Add the Veggies & Chestnut Mushrooms
   Add carrots, potatoes, chestnut mushrooms, and the sautéed Lion’s Mane. Sprinkle a bit more salt and sauté briefly.

4. Thicken the Sauce
   Sprinkle in flour and stir to coat everything. Add wine and bring to a boil.

5. Simmer & Infuse Flavor
   Add vegetable broth and tomato purée. Stir, cover, and simmer on medium-low until carrots and potatoes are fork-tender and the sauce is thickened (~25–30 min).

6. Final Touches
   Taste and season with more salt or pepper. Garnish with chopped parsley and serve warm!

Nutrition & Wellness Notes

• Lion’s Mane mushrooms may support cognitive function and contain anti-inflammatory compounds.

• Chestnut mushrooms are a rich source of B vitamins and selenium.

• This recipe is fiber-rich, gluten-free (if flour is subbed), and packed with plant-based antioxidants.

Local Highlight

This recipe celebrates ingredients from Lion Farms, a small-scale specialty mushroom farm located in Miami’s Redland agricultural area. They grow fresh Lion’s Mane, oyster, chestnut, and other exotic mushrooms with sustainable practices.

📍 Learn more or schedule a farm visit at LionFarms.com

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