burgundy mushrooms

Mushroom Bourguignon became an instant favorite the first time it landed on our dinner table. Mushrooms are umami powerhouses, and this dish retains all the wonderful, comforting properties of Boeuf Bourguigon, but with a bit of a lighter touch. Includes easy vegan and gluten-free options.

Mushroom Bourguignon

3 (45 ml) olive oil, divided

3 (42 grams) salted butter, divided

2 (900 grams) cremini mushrooms,

yellow onion, diced small

carrot,

fine sea salt

black pepper

cloves, minced

thyme

sage leaf, minced

1 (235 ml) good, dry red wine

2 (30 grams) tomato paste

2 (475 ml) good vegetable broth

4 (8 grams) all-purpose flour

In a 12-inch, heavy nonstick skillet (enameled cast...

In a 12-inch, heavy nonstick skillet (enameled cast iron if you've got it), heat one tablespoon each of the olive oil and butter over high heat.

Add half the sliced mushrooms and cook without...

Add half the sliced mushrooms and cook without disturbing until golden brown on one side, about 3 minutes. Toss once and cook until some mushrooms start to brown on the other side (don't stress at all about flipping all of them perfectly), about two minutes more. (See note 6 below.)

Scrape into a large bowl and repeat with...

Scrape into a large bowl and repeat with a second tablespoon each of olive oil and butter and the other half of the mushrooms.

Set mushrooms aside.

In the same skillet, warm the remaining tablespoon...

In the same skillet, warm the remaining tablespoon olive oil over medium-high heat.

Add onion and carrot along with the salt...

Add onion and carrot along with the salt and pepper and cook, stirring occasionally, until tender and lightly browned, about 10 minutes.

Stir in the garlic, thyme (stems and all),...

Stir in the garlic, thyme (stems and all), and sage and cook until very fragrant, a minute or two.

Pour in the wine. Turn heat up to...

Pour in the wine. Turn heat up to high and simmer briskly until reduced by half.

Stir in tomato paste and then broth.

Add back the mushrooms and all the beautiful...

Add back the mushrooms and all the beautiful accumulated juice from the bowl. Bring to a boil, then simmer for 20 minutes. (This is a good time to start the mashed potatoes.)

With a fork, thoroughly mash together the remaining...

With a fork, thoroughly mash together the remaining tablespoon of butter and the flour in a small bowl to form a paste.

Stir paste into stew.

Lower heat to simmer gently and cook 10...

Lower heat to simmer gently and cook 10 minutes more. Sauce should be thick and glossy.

To serve, remove thyme stems. Serve stew spooned...

To serve, remove thyme stems. Serve stew spooned over mashed potatoes.

Portobello and cremini mushrooms stewed in a red wine gravy and served over polenta

Tablespoons butter

olive oil

Portobello mushrooms (cubed)

cremini mushrooms (halved

oz pearl onions

carrots (sliced)

rosemary

tomato paste

dry red wine

garlic

mushroom stock (or vegetable stock)

corn starch

sea salt and pepper

polenta (medium grind)

water

sea salt

Bring 5 cups of water to a boil add the salt and the polenta, then reduce for a simmer - allow to cook for 30 mins-40 mins

Stir in the butter

For the Polenta:

Heat the butter and oil over medium heat in a large bottomed pan. Add the chopped mushrooms and brown.

When the mushrooms have browned, remove them from the pan.

Add another tbsp of butter, then add the carrots and onion to the pan along with the rosemary and thyme. Season with salt and pepper.

Saute the veggies for 5-7 minutes or until the carrots and onions begin to brown.

Add the wine and crushed garlic to the pan and use a wooden spoon to deglaze the bottom of the pan.

Stir in the tomato paste and add the stock. Increase the heat to high and bring the pot to a boil, then reduce the heat to a simmer. Simmer for 10 minutes, then add the mushrooms back to the pot. Continue to simmer until the liquid has reduced by about half. Remove a couple of tablespoons of sauce from the pan and stir in the corn starch.

Add the slurry to the pan, increase the heat to high, and stir until the sauce thickens.

Serve over the cooked polenta

For the Mushroom Bourgignon:

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Mushroom Bourguignon

Mushroom Bourguignon

Top 2 burgundy mushrooms recipes from across the web

The most viewed burgundy mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mushroom Bourguignon

Mushroom Bourguignon

The most viewed burgundy mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine