Mushroom Bourguignon
A rich, savory Mushroom Bourguignon that captures the elegance of the classic French stew — made vegetarian with deeply browned mushrooms, red wine, and a luscious sauce. Perfect over mashed potatoes or polenta for a cozy, satisfying meal.
Ingredients
- Mixed Mushrooms: 2 pounds (cremini, portobello, oyster, shiitake)
- Olive Oil or Butter: 2 tablespoons
- Onion: 1 large, diced
- Carrots: 2, sliced
- Garlic: 3–4 cloves, minced
- Tomato Paste: 2 tablespoons
- Red Wine: 1 cup (dry)
- Vegetable or Mushroom Broth: 2 cups
- Tamari or Soy Sauce: 1–2 tablespoons
- All-Purpose Flour: 2 tablespoons (or gluten-free alternative)
- Thyme: fresh sprigs or 1 teaspoon dried
- Bay Leaf: 1
- Salt and Black Pepper: to taste
- Optional: Extra mushrooms for garnish, chopped parsley
Instructions
- Preheat & Prep: Heat Dutch oven. Slice mushrooms; prep onion, carrots, and garlic.
- Brown Mushrooms: Sear in batches until golden. Set aside.
- Sauté Aromatics: Cook onions and carrots until soft. Add garlic.
- Build Sauce: Stir in tomato paste and flour. Add wine to deglaze.
- Simmer: Add broth, tamari, thyme, bay leaf, and mushrooms. Simmer 20–30 minutes.
- Finish: Remove bay leaf. Adjust seasoning. Garnish if desired.
- Serve: Over mashed potatoes, polenta, or noodles.
Notes
- Use a mix of mushrooms for depth.
- Don’t overcrowd the pan when browning.
- Tamari or miso boosts umami flavor.
- Flavors deepen after resting or reheating.
Find it online: https://dishmio.com/mushroom-bourguignon/