Mushroom Bourguignon

5 de 1 voto

Mushroom Bourguignon

This Mushroom Bourguignon is the ultimate cozy, hearty dish that feels gourmet but is still homey and plant-based. It has all the rich, savory flavors of traditional beef bourguignon but with a lighter twist. This recipe packs in umami-rich mushrooms, tender veggies, and a luscious red wine sauce that will leave everyone at the table reaching for seconds.

servings

Calories: 917kcal

Ingredients

3 Tablespoons extra virgin olive oil
8 oz crimini mushrooms
4 oz shiitake mushrooms
1 cup onion thinly sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 carrots peeled and thinly sliced
2 celery sticks, thinly sliced
2 garlic cloves thinly sliced
1 tablespoon tomato paste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup red wine
1- 1 1/2 cups vegetable broth
1 tablespoon soy sauce
1 thyme sprig 1 teaspoon dried thyme
1 bay leaf
1 cup peas (I use frozen)

Instructions

Begin by cooking the mushrooms over high heat until they develop a rich, golden color. This step is crucial for sealing in their delicious umami flavor. You'll know the mushrooms are done when they start to "squeak" as you move them around in the pan. Remove them from the pan once they're ready.
Next, sauté the onions, carrots, and garlic until they soften. Add the tomato paste and cook it until it changes color. Remove the vegetables from the pan. Add the butter, let it melt, then add the flour and cook for a minute. After that, pour in the red wine and whisk constantly until a thick sauce forms. If it is too thick add vegetable broth or water.
Return the vegetables to the pan along with the thyme, bay leaves, and peas. Let everything simmer for 5 minutes or until the carrots are tender.

Notes

Serve over mashed potatoes, polenta, or pasta with a good simple salad and a light vinaigrette on the side.

Nutrition

Course: main dish

Cuisine: French

Diet: Vegetarian

Keyword: mushroom recipes

Author: Alejandra Graf