Mushroom Bourguignon

Total Time Prep: 15 min. Cook: 25 min.
Yield 4 servings
Test Kitchen Approved
Mushroom bourguignon substitutes fungi for beef in an easy, cozy, meatless meal that's perfect any day of the week.

Ingredients

  • 4 tablespoons butter, divided
  • 1 pound baby portobello mushrooms, sliced
  • 1/2 large sweet onion, thinly sliced
  • 2 medium carrots, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1-1/4 cups dry red wine
  • 3/4 cup vegetable stock
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 cup sour cream, optional
  • Hot cooked polenta or mashed potatoes, for serving
  • 3 tablespoons minced fresh parsley

Directions

  1. In a Dutch oven, melt 2 tablespoons butter over medium heat. Add mushrooms; cook until tender and edges are brown, 3-4 minutes. Remove to a plate; set aside.
  2. Add remaining 2 tablespoons butter to Dutch oven; reduce heat to medium. Add onion and carrot; cook until tender, 4-5 minutes. Add garlic and tomato paste; cook one minute longer. Stir in flour; cook until brown, 2-3 minutes. Slowly whisk in wine; cook until sauce begins to thicken, 1-2 minutes. Stir in vegetable broth; bring to a simmer.
  3. Add mushrooms back to the pot. Stir in Worcestershire, bay leaf, thyme and rosemary. Simmer 8-10 minutes or until sauce is slightly reduced. Discard bay leaf. If desired, stir in sour cream. Serve over hot polenta or mashed potatoes; garnish with parsley.

Nutrition Facts

1-1/4 cup: 238 calories, 12g fat (7g saturated fat), 31mg cholesterol, 252mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 5g protein.

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