This vegetarian mushrooms Bourguignon is ready in half an hour and extra tasteful with red wine, pearl onions and different kinds of mushrooms.
The main thing:
Made by Véronique
Published at 2017-08-10, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
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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.
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!