Name: Vegetarian mushroom Bourguignon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: olive oil; knob butter; 125 gram fresh pearl onions (or other kind of tiny onions); 1 carrot; 2 garlic cloves; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 125 ml red wine; 200 ml vegetable stock; 2 sprigs of thyme; 650 gram mushroom mixture (we've used shiitake, white button mushrooms and chestnut mushrooms); pepper and salt to taste

Ingredients

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olive oil
knob butter
125 gram fresh pearl onions (or other kind of tiny onions)
1 carrot
2 garlic cloves
2 tablespoons tomato paste
2 tablespoons all-purpose flour
125 ml red wine
200 ml vegetable stock
2 sprigs of thyme
650 gram mushroom mixture (we've used shiitake, white button mushrooms and chestnut mushrooms)
pepper and salt to taste

Vegetarian mushroom Bourguignon ingredients

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Kitchen equipment

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small pan
vegetable peeler
cutting board & chef's knife
mushroom brush or paper kitchen towel
small knife
medium-sized heavy-bottomed pan
wooden spoon

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Preparation

30 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/vegetarian-mushroom-bourguignon

Preparation -- 10 minutes

FILL a small pan with water and bring to a boil. COOK the pearl onions for about 20 seconds, this way they're easier to peel. Let them cool off while you PEEL the carrot and chop it into slices.

RINSE the mushrooms using a brush or paper kitchen towel. DIVIDE the large mushrooms into halves and set them aside.

PEEL the pearl onions, the easiest way is using a small paring knife. PEEL and finely chop the garlic cloves.

Finishing the vegetarian mushroom Bourguignon -- 20 minutes

HEAT a knob of butter along with some olive oil in a heavy-bottomed pan. SAUTE the carrot slices shortly before adding the mushrooms, pearl onions and garlic.

COOK it all for a few minutes and then also ADD the tomato paste and thyme sprigs. After another minute also ADD the flour. POUR in the red wine to collect all the great flavours from the bottom of the pan.

POUR in the vegetable stock and let it simmer on low heat for about 10 minutes. SEASON with pepper and salt and remove the thyme sprigs. SERVE with mashed potatoes, fries or rice. Enjoy!

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Dairy free Every day of the week Fast French Fresh Garlic Hearty Herbs Lactose free Mushroom Mushrooms Single dish Single pan Vegetable Vegetables Vegetarian

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