MUSHROOM BOURGUIGNON

Mushroom Bourguignon is a hearty, vegetarian twist on the classic French beef bourguignon. It features a rich, savory sauce made with red wine, mushrooms, carrots, and onions, simmered to perfection. This dish has all the deep, comforting flavors of the original, but with mushrooms as the star, making it a perfect main course for both vegetarians and meat-eaters alike.

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 lb mushrooms (cremini, portobello, or a mix), sliced
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup red wine (preferably Burgundy or a dry red)
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce (for umami)
  • 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 tablespoon all-purpose flour (to thicken, optional)
  • Fresh parsley, chopped (for garnish)

For serving:

  • Mashed potatoes, polenta, or crusty bread

Instructions:

  1. Sauté the mushrooms:
    • Heat 1 tablespoon of olive oil and the butter in a large skillet or Dutch oven over medium heat. Add the sliced mushrooms and cook for about 8-10 minutes, stirring occasionally, until they release their moisture and start to brown. Remove the mushrooms from the pan and set aside.
  2. Cook the vegetables:
    • In the same pan, add the remaining 1 tablespoon of olive oil. Add the diced onions and carrots, cooking for 5-6 minutes until the onions are soft and slightly golden. Add the minced garlic and cook for another minute until fragrant.
  3. Add tomato paste and wine:
    • Stir in the tomato paste and cook for 1-2 minutes, letting it caramelize slightly. Pour in the red wine, stirring to deglaze the pan, and let it simmer for about 5 minutes to reduce slightly.
  4. Add broth and seasonings:
    • Add the vegetable broth, soy sauce, thyme, bay leaves, salt, and pepper to the pan. Return the sautéed mushrooms to the pot and bring everything to a simmer. Let it cook uncovered for about 20-25 minutes, allowing the flavors to meld and the sauce to thicken.
  5. Thicken the sauce (optional):
    • If you prefer a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of water to form a slurry. Stir it into the mushroom mixture and cook for an additional 3-5 minutes until the sauce thickens to your desired consistency.
  6. Serve:
    • Remove the bay leaves and serve the Mushroom Bourguignon over mashed potatoes, polenta, or with crusty bread. Garnish with fresh chopped parsley for a pop of color.

This Mushroom Bourguignon is a rich, flavorful, and satisfying dish that’s perfect for a comforting meal, offering all the indulgent flavors of the classic without the meat!

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