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Mushroom Bourguignon

Savory Mushroom Bourguignon for Cozy Winter Nights

Enjoy a meatless twist on a classic French dish with this savory Mushroom Bourguignon, perfect for chilly winter nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Butter Substitute with olive oil for dairy-free
  • 16 ounces Baby Portobello Mushrooms Can substitute with creminis or full-sized portobellos
  • 1 medium Sweet Onion A yellow onion can be substituted
  • 2 medium Carrots Other root vegetables like parsnips can be swapped
  • 3 cloves Garlic Fresh minced garlic is preferred
  • 2 tablespoons Tomato Paste Crushed fresh tomatoes can offer a fresher taste
  • 2 tablespoons All-Purpose Flour Cornstarch or gluten-free flour works for a gluten-free version
  • 1 cup Dry Red Wine Replace with more vegetable stock for a non-alcoholic option
  • 3 cups Vegetable Stock Homemade enhances flavor
  • 1 tablespoon Worcestershire Sauce Ensure it's vegan if needed
  • 1 leaf Bay Leaf Consider dried thyme for herbal notes
  • 1 teaspoon Dried Thyme Fresh version will elevate the taste
  • 1 teaspoon Dried Rosemary Fresh version will elevate the taste
  • 1/2 cup Sour Cream Omit for vegan, or use cashew cream
For Serving
  • 4 cups Hot Cooked Polenta or Mashed Potatoes
  • 1/4 cup Fresh Parsley For garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter over medium heat in a Dutch oven. Add sliced mushrooms and cook for 3-4 minutes until tender. Remove and set aside.
  2. In the same pot, add remaining butter, diced onion, and carrots. Cook for 4-5 minutes until soft and fragrant.
  3. Stir in minced garlic and tomato paste, cooking for an additional minute.
  4. Sprinkle in flour and stir for 2-3 minutes until slightly browned.
  5. Gradually whisk in red wine, scraping up browned bits. Cook for 1-2 minutes.
  6. Pour in vegetable stock and bring to a gentle simmer for 3-5 minutes.
  7. Return sautéed mushrooms, Worcestershire sauce, bay leaf, thyme, and rosemary. Simmer for 8-10 minutes.
  8. Discard bay leaf. Stir in sour cream if desired before serving.
  9. Serve over polenta or mashed potatoes and garnish with parsley.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Perfect for chilly winter nights, serve with crusty bread or a light salad.

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