Mushroom Bourguignon
The best part about this is that it's a bourguignon without the heft of beef, but all of the indulgence. Plus, since you don't need to braise it in the oven for three hours, it can be a weekday night dinner. And you can serve it to vegetarians. And nobody will miss a thing.
The best part about this is that it's a bourguignon without the heft of beef, but all of the indulgence. Plus, since you don't need to braise it in the oven for three hours, it can be a weekday night dinner. And you can serve it to vegetarians. And nobody will miss a thing.
- 2 tablespoons butter softened
- 2 tablespoons olive oil
- parsley
- 2 cups vegetable broth
- egg noodles
- 1 cup full-bodied red wine
- 2 pounds portobello mushrooms in 1/4 inch slices
- 1/2 carrot finely diced
- 2 tablespoons fresh thyme leaves (1/2 teaspoon dried)
- 1 1/2 tablespoons all purpose flour
- 1 cup pearl onions peeled
- Carbohydrate 77.3852110133655 g
- Cholesterol 62.2915625 mg
- Fat 10.5079836255882 g
- Fiber 6.47257511351116 g
- Protein 14.6536855448739 g
- Saturated Fat 4.62973383742773 g
- Serving Size 1 1 Serving (1756g)
- Sodium 5482.04101728487 mg
- Sugar 70.9126358998544 g
- Trans Fat 1.07785108209202 g
- Calories 489 calories
Step-by-step
- Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat.
- Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.
- Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned.
- Add the garlic and cook for just one more minute.
- Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half.
- Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender.
- Add the pearl onions and simmer for five minutes more.
- Combine remaining butter and the flour with a fork until combined; stir it into the stew.
- Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
- To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.
Mushroom Bourguignon: A Weeknight Vegetarian Delight
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the general chaos of family life. That’s why I’ve become a master of quick, flavorful meals that don't compromise on taste or nutrition. This Mushroom Bourguignon is a perfect example.
Forget the hours of braising associated with traditional beef bourguignon! This vegetarian version is ready in under an hour, making it ideal for even the most hectic weeknights. The rich, earthy flavors of the mushrooms are complemented beautifully by the red wine and herbs, creating a dish that's both comforting and sophisticated. I’ve found that the secret to a truly successful mushroom bourguignon lies in the quality of ingredients. Using fresh, high-quality mushrooms is paramount – portobellos, with their meaty texture, are perfect for this recipe. The red wine adds depth and complexity, so choose one you’d enjoy drinking on its own. Don't be afraid to experiment with different types of mushrooms either; cremini, shiitake, or even a mix would work wonderfully.
The beauty of this dish lies in its versatility. It’s equally at home served over egg noodles, as I prefer, or with creamy polenta, mashed potatoes, or even crusty bread for soaking up the delicious sauce. A dollop of sour cream or a sprinkle of fresh herbs like parsley or chives adds a final touch of elegance. I often make a double batch and have leftovers for lunch throughout the week – a delicious and easy way to get a healthy and satisfying meal on the go.
This recipe is not just a weeknight staple; it’s a crowd-pleaser, perfect for impressing guests without the stress of a long and complicated preparation. The rich and savory sauce is the star of the show, perfectly balancing the earthy mushrooms. The vibrant colors of the carrots and pearl onions add visual appeal to the already delicious meal. It’s a dish that truly exemplifies that delicious food doesn't have to be complicated or time-consuming. In fact, sometimes the simplest recipes yield the most satisfying results, and this mushroom bourguignon is a perfect testament to that.
The secret ingredient, in my opinion, is the time spent letting the flavors meld together. Allowing the dish to simmer gently for a while is what creates that depth of flavor, allowing each ingredient to contribute to the symphony of deliciousness. The process of creating this dish becomes as enjoyable as eating it. The aromas that fill the kitchen during the cooking process are enough to make anyone’s mouth water. It's a culinary experience that transcends the simple act of preparing a meal, it's a journey of aromas, textures, and flavors that culminate in a truly unforgettable dish.
Beyond the culinary satisfaction, this recipe offers a sense of accomplishment and pride. Creating something so delicious and satisfying from humble ingredients is incredibly rewarding, particularly when you're juggling the many responsibilities of a busy life. It's a reminder that even in the midst of chaos, there’s always time to nurture yourself and your family with a delicious and heartwarming meal. So, next time you’re looking for a weeknight dinner that’s both impressive and effortless, look no further than this delightful vegetarian mushroom bourguignon.
I encourage you to experiment with the recipe. Add a splash of balsamic vinegar for extra tang, or try different herbs to create your own signature flavor profile. The possibilities are endless, and each variation will be a testament to your creativity and culinary prowess. The most important element, however, is to enjoy the process. Cooking should be a joyful experience, a time to connect with yourself and your loved ones through the creation of something delicious. So, embrace the simplicity, savour the flavors, and enjoy the heartwarming experience of creating this remarkable mushroom bourguignon.
