Description
A rich, savory stew featuring mushrooms cooked in red wine sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound mixed mushrooms, quartered or halved
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 1/2 cups dry red wine (like Pinot Noir)
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon all-purpose flour
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add mushrooms and cook until they release their liquid and start to brown, about 8 to 10 minutes. Remove mushrooms and set aside.
- Add onion and carrots to the pot. Cook until softened, about 5 minutes.
- Stir in garlic and tomato paste. Cook for 1 minute.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce slightly for 5 minutes.
- Add vegetable broth, thyme, and bay leaf. Bring to a simmer.
- Return the mushrooms to the pot. Season with salt and pepper.
- Cover the pot, reduce heat to low, and simmer for 30 minutes, or until the sauce has thickened and the vegetables are tender.
- Remove the bay leaf before serving. Garnish with fresh parsley.
Notes
- For a deeper flavor, use dried porcini mushrooms soaked in hot water; add the strained soaking liquid to the stew.
- If you prefer a thicker sauce, cook uncovered for the last 10 minutes of simmering.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8
- Sodium: 350
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 10
- Cholesterol: 0
Keywords: mushroom, bourguignon, stew, vegetarian, red wine, french, comfort food