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Mushroom Bourguignon

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Adapted from Smitten Kitchen

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.

Nutrition Facts

Servings 4