Vegetarian Mushroom Bourguingnon
Inspired by Julia Child, this mushroom and vegetarian version (with a vegan option!) is the perfect dinner.
Servings: 4
Calories: 356kcal
Ingredients
- 3 carrots chopped into slices
- 3 garlic cloves minced
- 2 cups Red Wine Cabernet
- 2 cups Vegetable Stock
- 6 tablespoon butter or olive oil
- 1 bag pearl onions Frozen are easier to use
- 3 packages gourmet mixed mushrooms
- 1.5 tablespoon tomato paste
- 3 tablespoon coconut aminos soy sauce if you cannot find them
- 3 tablespoon flour I use gluten free flour
- 1 bay leaf
- 3 - 4 thyme sprigs
- polenta Your choice how you make it. See above for how I make mine.
Instructions
- Melt 3 4 tablespoon of butter or heat up 4 tablespoon of olive oil. Once warmed, add your mushrooms and onions to your pot. You do not want to mix them often as you want them to brown on all sides.
- Once they are all browned, add your remaining butter or olive oil and add your carrots. Brown them for about 5-10 minutes. Once browned, add in your minced garlic for 1 minute. Add your tomato paste and your coconut aminos.
- After a minute, add your flour and cover your carrots and garlic. Add your vegetable stock and red wine. Put your mushrooms and onions back in the pot along with the thyme sprigs and bay leaf. Raise the heat to medium and allow it to simmer for 28-30 minutes. You want a thick looking sauce at the end, almost like a stew.
- Make your polenta however you like and serve it up when your bourguignon is ready!
Nutrition
Calories: 356kcal | Carbohydrates: 23g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 952mg | Potassium: 930mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8597IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg