Mushroom Bourguignon
Mushroom Bourguignon: A Meat-Free Classic
Introduction
Who says you need meat for a hearty, flavorful stew? This Mushroom Bourguignon is a meat-free twist on the classic French dish. Packed with earthy mushrooms, rich red wine, and aromatic herbs, it’s a satisfying meal perfect for a cozy night in.
Ingredients
1 pound mixed mushrooms (cremini, shiitake, oyster)
1 large onion, chopped3 cloves garlic, minced1 cup red wine1 cup beef broth1 tablespoon tomato paste2 tablespoons all-purpose flour2 tablespoons olive oil1 teaspoon dried thyme1/2 teaspoon dried rosemarySalt and pepper to tasteFresh parsley, for garnish Instructions
1. Prep your mushrooms: Clean and slice the mushrooms.
2. Sauté the veggies: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
3. Brown the mushrooms: Add the mushrooms to the pot and cook until browned and most of the liquid has evaporated, about 10-15 minutes.
4. Deglaze the pan: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce.
5. Thicken the sauce: In a small bowl, whisk together the flour and beef broth until smooth. Add this mixture to the pot and stir until thickened.
6. Simmer and flavor: Stir in the tomato paste, thyme, and rosemary. Season with salt and pepper. Bring to a simmer and cook for about 30 minutes, or until the sauce has thickened and the mushrooms are tender.
7. Serve: Garnish with fresh parsley and serve with crusty bread.
Tips and Variations
For extra flavor, add a splash of balsamic vinegar to the sauce.
Serve over mashed potatoes or egg noodles.Feel free to experiment with different types of mushrooms.To make this dish vegan, use vegetable broth instead of beef broth.This Mushroom Bourguignon is a delicious and satisfying main course that’s perfect for any occasion. Enjoy!
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