Mushroom Bourguignon
Mushroom Bourguignon
Ingredients
- 400 grams baby mushrooms
- 12 chantenay carrots, small, or 2 large carrots, chopped
- 10 shallots or pearl onions, small, peeled
- 1/2 onion, finely minced
- 1 celery stalk, finely minced
- 5 garlic cloves, finely minced
- few sprigs fresh thyme
- 175 ml red wine
- 500 ml stock, beef stock for richest flavor, or mushroom stock for vegetarian
- 2 tablespoons tomato paste
- 2 tablespoons chipotle in adobo sauce, optional, for smoky heat
- 2 heaping tablespoons all-purpose flour
- 50 grams butter
- olive oil, for frying
Instructions
- 1
Prepare the mushrooms by cutting the stems off. Mince the stems finely and keep the mushroom heads whole.
⏱️ 5 min
- 2
Heat a drizzle of olive oil in a large, very hot pan. Add the mushroom heads and cook until browned on one side (about 80% cooked). Remove from the pan and set aside in a bowl.
⏱️ 8 min
- 3
In the same pan, melt the 50 grams of butter and stir in the 2 heaping tablespoons of all-purpose flour. Cook, stirring constantly with a whisk, until the mixture turns a caramel-brown color, creating a dark, rich roux.
⏱️ 5 min
- 4
Add the 1/2 finely minced onion, 1 finely minced celery stalk, and the minced mushroom stems to the pan. Sauté for a few minutes until softened, stirring with a whisk.
⏱️ 4 min
- 5
Add the 5 finely minced garlic cloves and 2 tablespoons of tomato paste to the pan. Cook for 2-3 minutes to deepen the flavors, stirring.
⏱️ 3 min
- 6
Pour in the 175 ml of red wine, scraping up any browned bits from the bottom of the pan. Let it reduce for about a minute.
⏱️ 2 min
- 7
Add the 500 ml of stock (beef or mushroom), a few sprigs of fresh thyme, and 2 tablespoons of chipotle in adobo sauce (if using) to the pan. Stir well.
⏱️ 2 min
- 8
Add the 12 small chantenay carrots (or 2 large carrots, chopped) and 10 small peeled shallots or pearl onions to the pan. Simmer for 5-10 minutes, or until the carrots are just fork-tender but still have a slight bite.
⏱️ 10 min
- 9
Return the sautéed mushroom heads to the pan and cook for another 1-2 minutes to warm through and let the flavors meld.
⏱️ 2 min
- 10
Serve hot with a buttery potato purée and a sprinkle of fresh chives. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Bourguignon
- 400 grams baby mushrooms
- 12 chantenay carrots, small, or 2 large carrots, chopped
- 10 shallots or pearl onions, small, peeled
- 1/2 onion, finely minced
- 1 celery stalk, finely minced
- 5 garlic cloves, finely minced
- few sprigs fresh thyme
- 175 ml red wine
- 500 ml stock, beef stock for richest flavor, or mushroom stock for vegetarian
- 2 tablespoons tomato paste
- 2 tablespoons chipotle in adobo sauce, optional, for smoky heat
- 2 heaping tablespoons all-purpose flour
- 50 grams butter
- olive oil, for frying
Instructions
- 1
Prepare the mushrooms by cutting the stems off. Mince the stems finely and keep the mushroom heads whole.
⏱️ 5 min - 2
Heat a drizzle of olive oil in a large, very hot pan. Add the mushroom heads and cook until browned on one side (about 80% cooked). Remove from the pan and set aside in a bowl.
⏱️ 8 min - 3
In the same pan, melt the 50 grams of butter and stir in the 2 heaping tablespoons of all-purpose flour. Cook, stirring constantly with a whisk, until the mixture turns a caramel-brown color, creating a dark, rich roux.
⏱️ 5 min - 4
Add the 1/2 finely minced onion, 1 finely minced celery stalk, and the minced mushroom stems to the pan. Sauté for a few minutes until softened, stirring with a whisk.
⏱️ 4 min - 5
Add the 5 finely minced garlic cloves and 2 tablespoons of tomato paste to the pan. Cook for 2-3 minutes to deepen the flavors, stirring.
⏱️ 3 min - 6
Pour in the 175 ml of red wine, scraping up any browned bits from the bottom of the pan. Let it reduce for about a minute.
⏱️ 2 min - 7
Add the 500 ml of stock (beef or mushroom), a few sprigs of fresh thyme, and 2 tablespoons of chipotle in adobo sauce (if using) to the pan. Stir well.
⏱️ 2 min - 8
Add the 12 small chantenay carrots (or 2 large carrots, chopped) and 10 small peeled shallots or pearl onions to the pan. Simmer for 5-10 minutes, or until the carrots are just fork-tender but still have a slight bite.
⏱️ 10 min - 9
Return the sautéed mushroom heads to the pan and cook for another 1-2 minutes to warm through and let the flavors meld.
⏱️ 2 min - 10
Serve hot with a buttery potato purée and a sprinkle of fresh chives. Enjoy!
⏱️ 1 min