Mushroom Bourguignon
 
Prep time
Cook time
Total time
 
Hearty mushrooms replace beef in this variation on a French classic.
Category: Main Dish
Yield: 6 servings
Ingredients
  • 4 Tbsp olive oil
  • 8 large portobello mushroom caps, stems removed and sliced into ¼ inch slices
  • 2 large carrots, diced
  • 1 small yellow onion, diced
  • ¾ tsp salt
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 2 cups vegetable or mushroom broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1 cup pearl onions, peeled (see note for how to peel)
  • Egg noodles or bread, for serving
Instructions
  1. Heat 2 tablespoons of the olive oil in a large stockpot over medium-high heat. In three small batches, sear the mushrooms for 1-2 minutes per batch. They should darken but not release their liquid. Remove to a large bowl and set aside.
  2. Heat 1 tablespoon of olive oil in the same stockpot over medium heat. Add the diced onion and carrots and cook, stirring frequently, until softened, 5-7 minutes.
  3. Add the salt, thyme, and garlic and cook for one minute.
  4. Add the red wine and scrape any residue from the bottom of the pot. Turn the heat to high and cook until the wine is reduced by more than half. Add tomato paste and stock. Add the seared mushrooms (with any liquid from the bowl). Reduce heat to medium-low and simmer for 20 minutes. Add peeled pearl onions and simmer for 5 more minutes.
  5. Combine the last tablespoon of olive oil with the flour and stir. Add to the pot and turn heat to low. Cook for five more minutes or until thickened to desired consistency.
  6. Serve over cooked egg noodles or with bread.
Notes
To easily peel pearl onions - cut a bit off of the root side. Boil for 1-2 minutes and remove to a bowl of ice water. Pinch to remove from skins.
Recipe by Baked In at https://www.baked-in.com/2014/02/06/mushroom-bourguignon/