Mushroom Bourgignon Recipe

Name: Mushroom Bourgignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, divided; 2 pounds portobello, shitake or crimini mushrooms, sliced; 1 cup pearl onions, peeled and ends trimmed (thawed if frozen); 1 large carrot, diced; 1 yellow onion, diced; 1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried; sea salt & cracked pepper, to taste; 2 or 3 cloves garlic, minced; 1 cup full-bodied red wine; 2 cups vegetable broth; 2 tablespoons tomato paste; 1 1/2 tablespoons flour

Servings: persons

4 tablespoons olive oil, divided
2 pounds portobello, shitake or crimini mushrooms, sliced
1 cup pearl onions, peeled and ends trimmed (thawed if frozen)
1 large carrot, diced
1 yellow onion, diced
1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried
sea salt & cracked pepper, to taste
2 or 3 cloves garlic, minced
1 cup full-bodied red wine
2 cups vegetable broth
2 tablespoons tomato paste
1 1/2 tablespoons flour

1
In a large dutch oven or heavy pot, heat oil over high heat, add mushrooms and pearl onions, sear until they begin to take on a little coloring, about 3 to 4 minutes. Carefully remove from pot and set aside.
2
Reduce heat to medium, add one tablespoon of oil. Add the carrots, onions, thyme, salt and pepper, saute for 5 to 7 minutes, stirring occasionally, until onions are lightly browned. Toss in the garlic and cook for another minute.
3
Slowly add the wine to the pot and scrap any bits that are stuck to the bottom or sides. Turn heat to high and reduce wine by half. Stir in tomato paste and broth, mix. Add in mushrooms and pearl onions, including any juices that have collected, back to the pot, bring to a boil, reduce heat to low and simmer for 20 minutes, or until mushrooms are very tender. Let simmer, covered or cover askewed, stirring occasionally and enjoy the wonderful aroma.
4
In a small bowl, mix together the remaining tablespoon oil, or water, with flour to make a paste, stir into the stew. Simmer for 10 minutes. If the sauce is too thin, boil it down to the right consistency. Season to taste.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons olive oil, divided, 2 pounds portobello, shitake or crimini mushrooms, sliced, 1 cup pearl onions, peeled and ends trimmed (thawed if frozen), 1 large carrot, diced, and more.

Yes, Mushroom Bourgignon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Bourgignon

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