Tantalizing Mushroom Bourguignon Recipe
Vegetarian Main Course
As I prepare to share this delightful Mushroom Bourguignon recipe with you, I can't help but think about the comforting aroma that fills the kitchen as the ingredients mingle together in the pan.
Mushroom Bourguignon, a vegetarian twist on a classic French dish, is the kind of recipe that warms not only your body but also your soul on a chilly evening.
With earthy mushrooms, aromatic herbs, and a rich red wine sauce, it's a dish that promises a symphony of flavors in every bite.
So, let's embark on this culinary journey together and create a memorable meal that's perfect for cozy gatherings or those times when you simply want to savor a hearty, soul-soothing meal.
25 g dried butterscotch mushrooms
- 12 shallots
- 4 portobello mushrooms
- 120 g shiitake mushrooms
- 200 g chestnut mushrooms
- 25 g unsalted butter
- 30 ml olive oil
- 2 large carrots (about 200 g)
- 2 cloves of garlic
- 6 sprigs of fresh thyme
- 2 fresh bay leaves
- 500 ml red wine
- 15 ml (1 tablespoon) tomato purée
- Salt and pepper to taste
Prepare the Ingredients
Place shallots in a bowl and cover with hot water to make peeling easier.
Put dried porcini mushrooms in another bowl and cover with 150 ml of boiling water. Set both bowls aside.
Roughly chop portobello mushrooms and halve larger shiitake and chestnut mushrooms, leaving smaller ones whole.
Sauté the Mushrooms
In a large casserole pan, heat half of the butter with olive oil over medium heat.
Add mushrooms in batches, frying until colored but still firm. Add more oil between batches.
Transfer cooked mushrooms to a bowl and set aside.
Prepare Shallots and Carrots
In the same pan, add the remaining butter.
Peel and halve shallots (or halve larger ones) and add them to the pan.
Peel and cut carrots into 2 cm slices.
Fry shallots and carrots for about 8 minutes until they start to develop color, stirring occasionally.
Add chopped garlic for the last 2 minutes.
Create the Sauce
Add fresh thyme, bay leaves, and red wine to the pan.
Strain the liquid from soaked porcini mushrooms into the pan.
Chop rehydrated porcini mushrooms and add them along with the tomato purée.
Simmer for about 25 minutes until the wine reduces slightly and the vegetables are tender.
Season with salt and pepper to taste. Remove thyme sprigs and bay leaves.
Combine Mushrooms and Sauce
Stir the cooked mushrooms, along with any accumulated juices, into the sauce.
Heat through for a few minutes until the mushrooms are warmed.
Adjust the seasoning one final time.
Serve your Mushroom Bourguignon over mashed potatoes, polenta, or crusty bread to enjoy the rich flavors and hearty texture.
- You can serve Mushroom Bourguignon over mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
- Customize the mushroom selection to your preference, but try to include a mix for a more complex flavor.
- This dish tastes even better the next day, so consider making it in advance.
As I savor the last bite of this Mushroom Bourguignon, I'm reminded of how a combination of simple, fresh ingredients can come together to create something truly extraordinary.
This dish is a testament to the magic that happens when mushrooms meet a fragrant red wine sauce, and it proves that you don't need meat to enjoy the heartiness of a classic
French stew. I hope you've enjoyed making and indulging in this Mushroom Bourguignon as much as I have. It's a recipe that brings warmth, flavor, and a touch of elegance to your table, making it a timeless favorite for winter dining.
Until our next culinary adventure, bon appétit!
- per serving
- 10 grams
- 350 milligrams
- 35 grams
- 7 grams
- 10 milligrams
- 15 grams