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Mushroom Bourguignon
A vegetarian take on the French classic, with mushrooms and pearl onions standing in for the beef in a rich red wine sauce. Browning the mushrooms properly before adding the liquid is what gives it real depth.
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
medium
Cuisine
British
vegetarianvegan
Ingredients
600gmixed mushrooms, chunked
200gpearl onions, peeled
3 clovesgarlic, minced
250mlred wine
500mlvegetable stock
2 tbsptomato paste
1 tspthyme
2bay leaves
3 tbspolive oil
2 tbspplain flour
salt and pepperto taste
mashed potato or crusty breadto serve
Instructions
1
Sauté onions in oil 5 minutes. Add mushrooms. Cook 8 minutes.
2
Add garlic and flour. Add wine, stock, tomato paste, thyme and bay.
3
Simmer 25-30 minutes until rich and thick.
4
Season.
5
Serve with mash or bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
257
Protein
7.4g
Fat
11.8g
Carbs
24.8g
Fiber
5.5g
Sodium
494mg
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