Mushroom Bourguignon

This rich and hearty vegetarian version of a classic French dish is so delicious you won't miss the meat!  The vibrant mix of vegetables and herbs creates a silky stew that perfect for serving over mashed potatoes, rice, or egg noodles.  

Mushroom Bourguignon

I love a classic Beef Bourguignon but it takes a lot of time to cook.  This vegetarian dish uses mushrooms as the main ingredient and let me tell you, once you try this, you won't miss the meat!  It's rich and hearty with meaty mushrooms, tender carrots, and onion, cooked in an aromatic sauce from the rosemary, red wine and beef broth, which gives it a deep rich flavor.  Delicious is what this dish is!

Easy enough to make on a weeknight, this dish will be on the table in under 45 minutes.  Make sure to serve it with your choice of mashed potatoes, rice, or even egg noodles.  This dish is heaven on a plate and perfect for these chilly nights.

Enjoy!

What Ingredients do I need?

• whole baby bell mushrooms
• carrots
• yellow onion
• rosemary
• garlic
• tomato paste
• flour
• beef broth
• red wine
• sherry vinegar

Substitutions and Variations

• Use frozen pearl onions instead of chopped yellow onion

• Use sliced mushrooms, but note they will shrink more and be smaller bites

• Use beef consume for a deeper flavor

• If you don't have sherry vinegar you can use red wine vinegar

• Leave out the wine and use more beef broth

Kitchen Tips and Notes

• Don't salt the mushrooms when cooking them or they will give off too much moisture.  You want them dry to brown well.

• This dish comes together in under 45 minutes so it's great for weeknights.

• Prep all your ingredients first for a quicker cooking time and smoother process.

• You can purchase pre-cut onions, baby carrots, and mushrooms to cut down on prep time.  If using baby carrots, I would cut them in half.

• Double the recipe if serving 4 or more people.

• Great for using leftover mashed potatoes or rice.

Items You Will Need

Dutch Ovens

Chef Knives

Cutting Boards

Wooden Spoons

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Mushroom Bourguignon

serves 2-3

8 oz  whole baby bella mushrooms, halved or quartered if large
2 small carrots, peeled and cut into 1 1/2 inch pieces
1 medium yellow onion, diced
1 1/2 teaspoon rosemary, chopped
1 garlic clove, minced
1 Tablespoon tomato paste
1 Tablespoon flour
1 cup beef broth
1/4 cup red wine
1 teaspoon sherry vinegar
salt & pepper
olive oil

mashed potatoes, egg noodles, or rice for serving

In a medium Dutch oven or pot, heat 1 tablespoon oil over medium-high.   Add mushrooms and cook, stirring occasionally, until browned and any liquid is evaporated, about 7-9 minutes.

Add onions, carrots, and 1 tablespoon oil.  Cook, stirring, until vegetables are softened, about 5 minutes.  Stir in chopped garlic and rosemary, tomato paste and flour.  Cook until fragrant and tomato paste is slightly darkened, about 1 minute.

Add in beef broth, red wine, and sherry vinegar, stirring to combine and scraping up any brown bits on the bottom of the pan.  Bring to a simmer over medium heat.  Reduce heat to medium-low, cover, and cook until vegetables are tender and sauce resembles a thick stew, 10–15 minutes. Season to taste with salt and pepper.

Serve over mashed potatoes, rice, or egg noodles.