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Mushroom Bourguignon

Mushroom Bourguignon
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This Mushroom Bourguignon is a rich and savory vegetarian stew featuring tender cremini mushrooms slow-cooked in red wine with carrots, onions, and classic French herbs. It delivers deep umami flavors and a comforting, hearty texture perfect for chilly evenings. Simple to make with pantry staples and fresh veggies, it’s an adaptable, meatless dish ideal for cozy dinners that impress without long hours in the kitchen.

Ingredients

Scale

Mushrooms and Vegetables

  • 1 lb cremini or button mushrooms, cleaned and cut into bite-sized pieces
  • 2 large carrots, peeled and diced
  • 1 large onion, diced
  • 3 cloves garlic, minced

Liquids

  • 1 cup dry red wine
  • 2 cups vegetable broth

Herbs and Seasonings

  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste

Other Ingredients

  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions

  1. Prepare the mushrooms: Clean and cut the mushrooms into bite-sized pieces. Heat butter and olive oil in a large pan over medium heat. Add the mushrooms and sauté until they release their moisture and begin to brown, developing deep umami flavor.
  2. Sauté the vegetables: Remove mushrooms from the pan. Add diced onions, carrots, and minced garlic to the same pan. Cook gently until the vegetables soften and become fragrant, forming a sweet base for the stew.
  3. Add tomato paste and flour: Stir in the tomato paste and sprinkle the flour over the vegetables. Cook together for 1-2 minutes to combine and begin thickening the sauce.
  4. Deglaze and simmer: Pour in the red wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce slightly, then add vegetable broth, thyme sprigs, and bay leaves. Return the mushrooms to the pan, stir well, and bring to a gentle simmer. Cover and cook for 30 to 40 minutes, allowing flavors to meld and sauce to thicken.
  5. Final seasoning and serving: Remove thyme sprigs and bay leaves. Taste and adjust salt and pepper as desired. Serve hot, garnished with fresh parsley or thyme.

Notes

  • Use fresh mushrooms for better texture and flavor.
  • Don’t skip browning mushrooms and vegetables to develop richer taste.
  • Simmer slowly to thicken sauce and deepen flavors.
  • Choose a good-quality dry red wine but avoid expensive bottles for cooking.
  • Adjust seasoning at the end with salt, pepper, or a splash of vinegar if flavors seem flat.

Nutrition

Keywords: Mushroom Bourguignon, Vegetarian Stew, French Mushroom Recipe, Meatless Bourguignon, Cozy Dinner, Umami Mushrooms

Find it online: https://recipesemilly.com/mushroom-bourguignon/