Mushroom Bourguignon
This hearty mushroom bourguignon takes all the depth and soul of the French classic and reimagines it without the beef. A generous mix of cremini, shiitake, and portobello mushrooms stand in beautifully. Their meaty texture and umami richness create a stew that's every bit as satisfying as the original. Slowly simmered in red wine with aromatic vegetables, fresh thyme, and a splash of tomato paste, this is pure comfort in a bowl.
The wine reduces into a velvety, deeply flavored sauce that coats every mushroom and vegetable. Pearl onions add pops of sweetness, carrots bring earthiness, and a touch of flour thickens everything into a luxurious consistency that clings to your spoon.
Serve this ladled over creamy mashed potatoes, buttered egg noodles, or with a crusty baguette for soaking up every last drop. It's an elegant, warming dish that proves vegetarian food can be just as rich and complex as anything with meat.
Ingredients
- ● 1 lb cremini mushrooms
- ● 8 oz shiitake mushrooms
- ● 2 large portobello mushrooms
- ● 2 cups dry red wine
- ● 1 cup vegetable broth
- ● 1 cup frozen pearl onions
- ● 3 medium carrots
- ● 2 stalks celery
- ● 4 cloves garlic
- ● 2 tbsp tomato paste
- ● 2 tbsp all-purpose flour
- ● 4 sprigs fresh thyme
- ● 2 bay leaves
- ● 3 tbsp olive oil
- ● salt and pepper
Instructions
- 1Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Working in batches, sear the mushrooms until deeply browned on all sides, about 4-5 minutes per batch. Don't crowd the pan. Remove and set aside.
- 2Reduce heat to medium. Add the remaining oil, carrots, celery, and pearl onions. Cook for 5 minutes until the vegetables begin to soften.
- 3Add the garlic and tomato paste. Stir constantly for 1 minute until the tomato paste darkens and becomes fragrant.
- 4Sprinkle in the flour and stir for another minute to cook out the raw taste. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- 5Add the vegetable broth, thyme sprigs, and bay leaves. Return all the mushrooms to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until the sauce is thick and the carrots are tender.
- 6Remove the thyme sprigs and bay leaves. Season generously with salt and pepper. Serve hot over mashed potatoes, egg noodles, or with crusty bread.
Nutrition Facts
| Calories | 220 |
|---|---|
| Protein | 8g |
| Carbohydrates | 22g |
| Fat | 8g |
