Mushroom Bourguignon

Name: Mushroom Bourguignon
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 680 g cremini mushroom, halved or quartered; 200 g pearl onions, peeled; 200 g carrot, sliced into 1/2-inch rounds; 1 each yellow onion, finely chopped; 3 each garlic, minced; 3 tbsp olive oil, divided; 2 tbsp unsalted butter, divided; 2 tbsp all-purpose flour; 1 tbsp tomato paste; 375 ml red wine, such as Burgundy or Pinot Noir; 480 ml beef stock; 5 each thyme, sprigs; 2 each bay leaf; 1 tbsp dijon mustard; 1.5 tsp kosher salt, plus more to taste; 0.5 tsp black pepper, freshly ground, plus more to taste; 2 tbsp parsley, chopped, for garnish

A rich, hearty French classic reinvented with meaty mushrooms, carrots, and pearl onions in a silky red wine sauce. Perfect over mashed potatoes or buttered noodles.

⏱ 20 min prep · 60 min cook · medium

Servings

Add to cartUnits

Ingredients

675 g cremini mushroom halved or quartered
200 g pearl onions peeled
200 g carrot sliced into 1/2-inch rounds
1 yellow onion finely chopped
3 garlic minced
45 ml olive oil divided
30 ml unsalted butter divided
30 ml all-purpose flour
15 ml tomato paste
380 ml red wine such as Burgundy or Pinot Noir
480 ml beef stock
5 thyme sprigs
2 bay leaf
15 ml dijon mustard
7 ml kosher salt plus more to taste
2 ml black pepper freshly ground, plus more to taste
30 ml parsley chopped, for garnish

Nutritionper serving (4 total: 1310 kcal)

Calories	330
Protein	9g
Fat	17g
Carbs	21g
Fiber	4g
Sugar	8g
Sodium	1420mg

Excludes 3 ingredients without data.

Gear for this recipe

Method

1
Searing
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat until shimmering. Add the mushrooms in a single layer (work in batches if needed) and sear undisturbed for 4-5 minutes until deeply browned on one side. Stir and continue cooking until all sides are golden and the mushrooms have released their liquid and reabsorbed it, about 8-10 minutes total. Season with a pinch of salt and pepper. Transfer the mushrooms to a plate and set aside.
⏲ 10 min
2
Sautéing
In the same pot, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the pearl onions and carrots, and cook over medium heat, stirring occasionally, until the onions are lightly browned in spots, about 5-7 minutes. Remove with a slotted spoon and set aside with the mushrooms.
⏲ 7 min
3
Sautéing
Add the chopped yellow onion to the pot with a pinch of salt. Cook over medium heat, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
⏲ 6 min
4
Sautéing
Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture should become pasty and lightly browned.
⏲ 2 min
5
Sautéing
Stir in the tomato paste and cook for 1 minute, until it darkens slightly and coats the onions.
⏲ 1 min
6
Reducing
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil, then reduce the heat to maintain a steady simmer. Let the wine reduce by half, about 5-7 minutes.
⏲ 7 min
7
Simmering
Add the beef stock, thyme sprigs, bay leaves, and Dijon mustard. Stir to combine, then return the seared mushrooms, pearl onions, and carrots to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes, until the vegetables are tender and the sauce has thickened slightly.
⏲ 30 min
8
Simmering
Remove the lid and continue to simmer uncovered for 10-15 minutes, until the sauce is glossy and coats the back of a spoon. Taste and adjust seasoning with salt and pepper. Discard the thyme sprigs and bay leaves.
⏲ 15 min
9
Serve hot, garnished with chopped parsley. This is excellent over mashed potatoes, buttered noodles, or with crusty bread.