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Mushroom Bourguignon

By cooking.nytimes.com

Mushroom Bourguignon

Cook:1h

Updated at: Thu, 03 Apr 2025 20:15:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

43

Low

Glycemic Load

24

High

Nutrition per serving

Calories430.5 kcal (22%)

Total Fat17.3 g (25%)

Carbs40.5 g (16%)

Sugars9.2 g (10%)

Protein9.7 g (19%)

Sodium836.2 mg (42%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 tablespoonsbutter

or extra - virgin olive oil, plus more as needed

2 poundsmixed mushrooms

such as portobello, cremini, white button, shiitake or oyster, cut into 1 - inch chunks

8 ouncespearl onions

peeled, larger ones cut in half

freshly ground black pepper

large, white and light green parts, diced

2 minced, 1 grated to a paste

1 tablespoontomato paste

2 ½ tablespoonsall-purpose flour

1 ½ cupsdry red wine

1 ½ cupsbroth

beef, mushroom, or vegetable

1 tablespoontamari sauce

or soy, plus more to taste

3 branchesfresh thyme

1 cupchanterelle mushrooms

or oyster, thinly sliced

egg noodles, or mashed potatoes, for serving

flat-leaf parsley

chopped, for serving

Instructions

View on cooking.nytimes.com

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Notes

19 liked

2 disliked

Delicious

Makes leftovers

Go-to

Special occasion

Ginger· 2 months ago

Delicious! The family loved it. I had extra and put it on pasta a few days later and that was delicious too. Pretty easy to make as well.

Dana :)· 2 years ago

Very flavorful and hearty but a LOT of work to prepare. Had it with polenta and enjoyed itC but given the amount of work probably won’t do it again

Very flavorful and hearty but a LOT of work to prepare. Had it with polenta and enjoyed itC but given the amount of work probably won’t do it again

Natalie Clarke· 3 years ago

Great flavor and perfect way to go meatless without feeling deprived. So comforting. Perfect for a Sunday night.