Recipe: Mushroom Bourguignon

This went over really well with my husband who loved it. I am still unsure how much I love the flavor of wine in food, it always makes everything very rich. On that top, make sure you use a good wine, something you would drink by itself when you cook to get the best flavor you can out of the dish.

Mushroom Bourguignon

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
 2 tbsp olive oil
 2 tbsp butter
 500 g mushrooms, sliced thinly
 2 carrots, finely diced
 1 onion, finely diced
 185 ml red wine
 500 ml vegetable broth
 2 tbsp tomato paste
 ½ tsp thyme
 2 tbsp flour

Directions
1

In a large pot heat the oil then add the carrots, onions, thyme, and pinches of salt and black pepper and cook for about 8 minutes, until the onions are clear.

2

Add the butter and mushrooms and cook 3-4 minutes until they begin to brown. Add the garlic and cook for another minute. Remove all the vegetables from the pot.

3

Add the wine to the pot, turn the heat all the way up and cook until the wine is reduced it by half.

4

Stir in the tomato paste and the broth. Add back the vegetables then simmer for 10 minutes, or until mushrooms are tender.

5

Add the flour and cook until thickened to the desired consistency and serve over rice or egg noodles.

Adapted from Smitten Kitchen

Ingredients

Ingredients
 2 tbsp olive oil
 2 tbsp butter
 500 g mushrooms, sliced thinly
 2 carrots, finely diced
 1 onion, finely diced
 185 ml red wine
 500 ml vegetable broth
 2 tbsp tomato paste
 ½ tsp thyme
 2 tbsp flour

Directions

Directions
1

In a large pot heat the oil then add the carrots, onions, thyme, and pinches of salt and black pepper and cook for about 8 minutes, until the onions are clear.

2

Add the butter and mushrooms and cook 3-4 minutes until they begin to brown. Add the garlic and cook for another minute. Remove all the vegetables from the pot.

3

Add the wine to the pot, turn the heat all the way up and cook until the wine is reduced it by half.

4

Stir in the tomato paste and the broth. Add back the vegetables then simmer for 10 minutes, or until mushrooms are tender.

5

Add the flour and cook until thickened to the desired consistency and serve over rice or egg noodles.

Mushroom Bourguignon

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