Mushroom Bourguignon

Votes: 1

Time: 1 hour 15 minutes
Complexity: average
Servings: 6

Nutritional value per serving:

Serving size: 1 of 6
Calories 356, total fat 13 G., saturated fats 5 G., proteins 11 G., carbohydrates 46 G., fiber 7 G., cholesterol 43 mg, sodium 990 mg, sugar 9 G.

This recipe transforms the classic French boeuf bourguignon of braised beef and vegetables into a luxurious vegetarian dish. The combination of several types of mushrooms adds richness and umami to the sauce, while tender parsnips and carrots provide just the right texture. Serve the mushroom bourguignon with tender egg noodles, mashed potatoes, or polenta.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
900 g assorted mushrooms (such as cremini, oyster mushrooms, and shiitake), trimmed and quartered or thickly sliced
3 tablespoons unsalted butter
3 medium carrots, sliced diagonally into 2cm thick pieces (about 220g)
3 small parsnips, sliced diagonally into 2cm-thick pieces (about 220g)
1 large onion, thinly sliced
2 tbsp tomato paste
2 teaspoons fresh thyme leaves (about 6 sprigs)
2 cloves garlic, crushed
1 cup dry red wine (such as Pinot Noir)
2 cups vegetable or mushroom broth
2 bay leaves
2 tbsp. premium flour
Wide egg noodles, for serving
Chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is very hot and sizzling, add half of the mushrooms, spreading them out in an even layer, and cook, undisturbed, until well-brown on the bottom, 3-4 minutes. Stir the mushrooms and continue cooking until tender, another 3 minutes. Transfer them to a plate with a slotted spoon. Add the remaining 1 tablespoon of olive oil and the remaining mushrooms to the pan. Cook in the same manner and transfer them to the same plate.
In the same pan, melt 2 tablespoons butter, then add the carrots, parsnips, and onion. Cook, stirring occasionally, until the onion is translucent and the parsnips are browned in spots, about 6 minutes. Add the tomato paste, thyme, garlic, 1 teaspoon salt, and a few grinds of black pepper. Cook until the garlic is softened and the tomato paste is brick-red, about 2 minutes more. Add the wine, then simmer until reduced by half, 2 to 3 minutes.

Return the mushrooms to the pan and add the broth, bay leaf, a good pinch of salt, and some freshly ground black pepper. Bring to a boil, then reduce the heat to medium-low and simmer until the mushrooms are very tender and the sauce has reduced slightly, 20-25 minutes.
Meanwhile, in a small bowl, combine the flour with the remaining 1 tablespoon of butter until you have a thick paste. Stir the paste into the sauce until fully incorporated, then continue to simmer until the sauce thickens to a gravy consistency, about 10 minutes. Remove the bay leaves. Taste and season with salt and pepper if needed. Serve over wide egg noodles, sprinkled with chopped parsley.

Categories:

recipe / Dishes rich in fiber / Calorie content of prepared meals / Vegetarian dishes / Comfort food / Main courses / Vegetables and mushrooms / Thick soups and stews / Food Network - recipes

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