Mushroom Bourguignon is a savory and comforting stew. It’s perfect served over mashed gold potatoes.
Techniques for the Best Mushroom Bourguignon
- Meaty Baby Bella mushrooms are savory and filling. If you can’t find them, portabella mushrooms work great also.
- Make sure to get the mushrooms caramelized. When they look nice and brown all over and have shrunk in size by about half is when they are done. They will plump back up a bit when you are simmering them at the end.
- Get a wine you like to drink. The sauce is basically half wine, so make sure it is a wine you like the taste of. Don’t get cooking wine, it’s heavily salted and not tasty.
- The same thing goes for the stock. Stock is a key player here, so make sure to get one you like the taste of.
- Frozen pearl onions are fine. I’ve gotten fresh pearl onions before, and I never will again. Peeling all those little onions was super time consuming, and by the time they had simmered in wine, I could not taste a difference. Frozen works perfectly here.
- Serve it with something that will soak up all that delicious sauce, like crusty bread, polenta, or my favorite: Mashed Gold Potatoes
- 1 recipe Mashed Gold Potatoes
- 2 pounds Baby Bella mushrooms, cut into bite-size pieces
- 1/2 pound frozen pearl onions
- 3 carrots, cut into bite-size pieces
- 3 garlic cloves, diced
- 2 cups dry red wine
- 2 cups low-sodium vegetable stock
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 tablespoons flour
- Parsley for garnish (optional)
- Smoked salt
- Saute the mushrooms: Heat a large pot over medium to medium-high heat (make sure the mushrooms are sizzling but not burning). Add one tablespoon of olive oil to the large pot. Then add the mushrooms to the pot and season to preference with smoked salt. Saute the mushrooms over medium heat until they are all deeply browned, about 20 minutes. Use a slotted spoon to remove the mushrooms from the pot. Set aside until the end.
- Saute the pearl onions and carrots: Add another tablespoon of olive oil to the pot and saute the pearl onions and carrots until they begin to brown, about 5 minutes.
- Add the garlic: Add the garlic to the pot with the onions and carrots and saute until it begins to brown, about 3 minutes.
- Thickener: In a small ramekin, melt 2 tablespoons of butter in the microwave in increments of 10 seconds. Add 2 tablespoons of flour to the melted butter and stir to combine.
- Add the liquid: To the pot of carrots and onions, add 2 cups of wine, 2 cups of vegetable stock, and half of the thyme to the pot. Bring to a simmer and reduce heat to medium-low. Stir in the butter-flour mixture. Simmer until the carrots are fork-tender, about 20 minutes.
- Finish it: Once the carrots are fork-tender, stir in the remaining 2 tablespoons of butter. Add the mushrooms back to the pot. Simmer for 5 minutes. Season to taste with salt and pepper.
- To serve: Serve mushroom bourguignon over mashed potatoes and sprinkle with remaining thyme and parsley (if using).
Amount Per Serving: Calories: 380Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 328mgCarbohydrates: 28gFiber: 7gSugar: 10gProtein: 7g
Nutrition information isn’t always accurate.