A rich, savory stew with tender mushrooms and vegetables simmered in a bold red wine sauce. It's the classic French comfort food, made completely vegetarian, perfect for a chilly evening.
Prep20 min
Cook65 min
Servings4
Serving size: 1 serving
376cal
8gprotein
29gcarbs
17g
Ingredients
3 tbsp Olive Oil (Divided)
1.5 lb Cremini Mushrooms (Cleaned and halved, or quartered if large)
2 tbsp Unsalted Butter (For a vegan option, use vegan butter or more olive oil)
1 large Yellow Onion (Finely chopped)
2 medium Carrots (Peeled and sliced into 1/2-inch rounds)
Aromatic mushroom bourguignon - a soul-satisfying, protein-packed dish that warms you from within.
This american dish is perfect for dinner. With 375.65 calories and 7.72g of protein per serving, it's a low-calorie option for your meal plan.
fat
2 cups Dry Red Wine (Such as Pinot Noir, Merlot, or Burgundy)
3 cups Vegetable Broth (Low-sodium is preferred)
1 tbsp Soy Sauce (Or tamari for a gluten-free option)
1 tsp Dried Thyme
2 pcs Bay Leaves
1 cup Frozen Pearl Onions (Thawed)
1 tsp Salt (To taste)
0.5 tsp Black Pepper (Freshly ground, to taste)
3 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Brown the Mushrooms
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Working in two batches to avoid overcrowding, add half the mushrooms in a single layer. Cook without stirring for 4-5 minutes, until they develop a deep brown crust on one side.
Stir and continue to cook for another 3-4 minutes until browned all over. Use a slotted spoon to transfer the browned mushrooms to a bowl. Repeat with the remaining mushrooms, adding more oil if the pot seems dry.
2
Sauté Aromatics and Build the Roux
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the pot. Once the butter is melted, add the chopped onion, carrots, and celery (the mirepoix).
Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly. This deepens the flavor.
Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste. This mixture (the roux) will thicken the stew.
3
Deglaze and Simmer
While stirring, slowly pour in the red wine. Scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits (this is called deglazing).
Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing the wine to reduce by about a third and the alcohol to cook off.
Stir in the vegetable broth, soy sauce, dried thyme, and bay leaves. Return the browned mushrooms to the pot.
Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 45 minutes. Stir every 15 minutes to prevent sticking.
4
Finish and Serve
After 45 minutes, stir in the thawed pearl onions. Continue to simmer, uncovered, for another 10 minutes to allow the sauce to thicken further.
Remove the pot from the heat. Discard the bay leaves. Taste the stew and season with salt and freshly ground black pepper as needed.
Ladle the Mushroom Bourguignon into bowls. Garnish generously with fresh parsley and serve hot with creamy mashed potatoes, egg noodles, polenta, or crusty bread.
