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–+ servings
Slow cooker beef stew with carrots and onions in a white bowl.

Mushroom Bourguignon

Amanda BC
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine French Inspired
Servings 4
Calories 200 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound mixed mushrooms such as cremini, portobello, and shiitake, cut into chunks
  • 1 cup pearl onions peeled
  • 2 large carrots sliced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 cup dry red wine
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the mushrooms and pearl onions, and sauté until the mushrooms are browned and onions are slightly soft, about 10 minutes.
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  • Add the carrots and garlic to the pot, cooking for another 5 minutes until the carrots start to soften.
    Sauteed mushrooms, carrots, and onions in a stainless steel skillet on a wooden cutting board.
  • Stir in the tomato paste and cook for 1 minute, then pour in the red wine. Allow the wine to simmer and reduce slightly, about 5 minutes.
    Mushroom and vegetable stew in a stainless steel pot on a wooden cutting board.
  • Add the vegetable broth, thyme, and bay leaves. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, for 30 minutes or until the vegetables are tender and the sauce has thickened.
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  • Remove the bay leaves and adjust seasoning with salt and pepper before serving.

Nutrition

Calories: 200kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 536mgFiber: 5g
Keyword Mushroom Bourguignon
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