Mushroom Bourguignon

Name: Mushroom Bourguignon
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Mediterranean, French
Ingredients: 62.5 g (~ 9 oz) baby onions; 62.5 g (~ 9 oz) baby carrots; 212.5 g (~ 1 ¾ lb) mushrooms, cut into chunky pieces (I used chestnut mushrooms and mini portobellos); 1 cloves garlic, minced; 46.25 ml (~ ¾ cup) red wine; 0.5 tablespoon tomato puree / paste; 0.25 small bunch fresh thyme; 0.5 bay leaves; 62.5 ml (~ 1 cup) vegetable stock; Black pepper

4 steps

Prep:20minCook:40min

Good with mashed potatoes, It would also be great served with boiled potatoes, pasta, crusty bread, or just about anything else. There are all sorts of ways you could adapt the recipe to give it your own flair. Here are a few ideas: Add a tin of chickpeas or butter beans to make your casserole extra hearty. Add some vegetarian sausages for a tasty sausage stew (just fry them off a bit before adding!). Or, use 'fake beef' pieces for a more realistic take on beef bourguignon. Use different vegetables - anything that's great cooked for a long time. Root vegetables (e.g. parsnips) will all work well! Instead of serving with mashed potato, add some baby potatoes to the stew itself so they can soak up the gravy. https://www.easycheesyvegetarian.com/mushroom-bourguignon/?utm_source=whisk&utm_medium=android&utm_campaign=mushroom_bourguignon

Updated at: Thu, 17 Aug 2023 05:08:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories151.4 kcal (8%)

Total Fat1.1 g (2%)

Carbs23.3 g (9%)

Sugars10.6 g (12%)

Protein8.6 g (17%)

Sodium250.8 mg (13%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

62.5gbaby onions

62.5gbaby carrots

212.5gmushrooms

cut into chunky pieces, I used chestnut mushrooms and mini portobellos

1 clovesgarlic

minced

46.25mlred wine

½ tablespoontomato puree

0.25 bunchfresh thyme

small

0.5bay leaves

62.5mlvegetable stock

black pepper

Instructions

Step 1

Peel the baby onions, and remove the tops and tails, but otherwise leave whole. Also top and tail the baby carrots.

Step 2

Heat the oil in a large pan (if you use a large casserole dish that can also go in the oven, that will save on washing up!), and add the mushrooms, baby carrots and baby onions. Cook over a medium heat for 5-10 minutes, adding the garlic for the last couple of minutes of cooking time. The mushrooms should be soft and should have released their juices. The carrots and onions will still be quite hard.

Step 3

Add the red wine, and turn up the heat. Simmer for a few minutes, then add the remaining ingredients. Mix well to combine.

Step 4

If needed, transfer the mixture to an oven-safe casserole dish. Cover with a lid or some foil, and bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the carrots and onions are cooked to your liking. Check the seasoning, and serve hot.