Mushroom Bourguignon

Name: Mushroom Bourguignon
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 1 tablespoon butter; 1½ pounds mushrooms (cremini, button, or a mix), quartered; 1½ pounds mushrooms (cremini, button, or a mix), quartered; 1½ pounds mushrooms (cremini, button, or a mix), quartered; 1 teaspoon fine sea salt, divided; ½ teaspoon coarsely ground black pepper, divided; 1 medium-size onion, diced; 2 carrots, sliced; 3 cloves garlic, minced; 1 cup dry red wine (such as Burgundy); 1 cup dry red wine (such as Burgundy); 2 cups vegetable broth; 2 tablespoons tomato paste; 1 tablespoon tamari or soy sauce; 1 tablespoon tamari or soy sauce; 1 bay leaf; 1 tablespoon all-purpose flour; 2 tablespoons water; Hot Mashed potatoes; 2 tablespoons chopped fresh parsley

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

Using mushrooms instead of beef in this satisfying dish creates a rich, savory meal with a similar depth of flavor, thanks to the mushrooms’ meaty texture. The mushrooms absorb the red wine and vegetable broth beautifully, resulting in a hearty vegetarian alternative.

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1½

Main course
Vegetarian
Gluten-free

Method

Heat 1 tablespoon olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 7 to 10 minutes, stirring frequently, or until mushrooms are browned and liquid evaporates. Transfer mushrooms to a large plate and set aside.

Add remaining 1 tablespoon olive oil to skillet (no need to wipe clean). Add onion and