French-Inspired Mushroom Bourguignon
White mushroom
120 minutes
Budget
Vegetarian
Ingredients
4 servings
900g
White mushrooms
6-8 tbsp.
olive oil
15-20
(very) small onions
2
medium-sized carrots
3-4
garlic cloves
1 1/2 tbsp.
tomato paste
2 tbsp.
all-purpose flour
350ml
dry red wine
350ml
vegetable broth
1 tbsp.
soy sauce
3
fresh thyme branches
2
bay leaves
sea salt, fresh pepper
Recipe
Step 1.
Clean the mushrooms and cut into 2.5cm large pieces. Peel the onions and set aside. Wash the carrot and cut into thin slices. Peel the garlic and cut into thin slices. Set all aside.
Add about 2 tablespoons of olive oil to a large Dutch oven or pot and set heat to medium-high. Add about 1/3 of mushrooms and onions and cook until browned (2-3 minutes each side without moving). Remove, repeat with remaining batches.
Step 2.
Reduce heat, add oil and cook leek rings and carrot slices until soft and caramelized. Add garlic (1 minute), then tomato paste. Stir and cook another minute.
Step 3.
Sprinkle flour over vegetables, stir and cook 1 minute. Deglaze with red wine and veggie broth.
Step 4.
Return mushrooms and onions to pot. Add soy sauce, thyme, bay leaves, salt and pepper. Cook 45 minutes until sauce thickens and onions are soft.
Step 5.
Remove bay leaves and adjust seasoning.
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