For a long time in my life I thought that a healthy vegetarian dish could be delicious but it will never really be as awesome as a juicy burger, melt in your mouth BBQ ribs or say crispy bacon.
This recipe changed my mind once and for all.
Since the first time I cooked this Mushroom Bourguignon something like 5 years ago (has it been that long already? Ugh!) I came to the realization that a solid vegetarian dish can be just as filling and satisfying as a meat dish.
Meaty creminis are browned then added to a flavorful tomato and wine gravy along with pearl onions.
The stew is thickened with beurre manié (usually a butter and flour mixture but I used arrowroot powder to speed up the process), and it's ready to serve.
This is a truly awesome recipe. Not only is it a fast alternative to beef stew, but it is also a wonderful mushroom dish in its own right.
You can definitely mix in a few different kinds of mushrooms (blue oyster and shiitake are some of my favorites) along with the creminis for funkier flavor.
This is a recipe that will transform all your doubts about a vegetarian meal (you know, like the ones I had).
If you love mushrooms and cooking with red wine, this is the dish for you.
And by the way I’m not here to tell you that you should forgo meat — you can still totally have that juicy burger or that slab of ribs; but maybe this recipe may change your opinion about vegetarian fare, forever.
Mushroom Bourguignon Print this recipe!
Barely adapted from SmittenKitchen
3 tablespoons olive oil, divided
2 tablespoons butter, softened
2 lbs / 900 gr cremini mushrooms, rubbed, stem trimmed, and sliced into ¼-inch slices
1 small carrot, peeled and diced
1 small onion, finely chopped
2 garlic cloves, minced
1 cup / 250 ml full-bodied red wine
2 cups / 500 ml vegetable broth
2 tablespoons tomato paste
1 teaspoon thyme
1 rounded teaspoon arrowroot powder (or cornstarch)
1 cup pearl onions, thawed and peeled
Heat one tablespoon of olive oil and one tablespoon of butter in a heavy-bottomed saucepan over high heat.
Add the mushrooms and sear until they begin to darken but do not release any liquid, about 3 minutes.
Transfer to a bowl and set aside.
Wipe the saucepan clean and return to the heat.
Lower the flame to medium and add one tablespoon of olive oil.
Add carrots, chopped onion, thyme and a few pinches of salt. Cook for 10 minutes, stirring every now and then, until the onions are lightly browned.
Add garlic and cook for one more minute.
Add the wine, turn the heat all the way up and reduce by half - scraping any stuck bits off the bottom.
Stir in tomato paste and vegetable broth.
Add back the mushrooms along with their liquid and simmer 20 minutes.
In the meantime, in a medium skillet heat the remaining tablespoon of olive oil over high heat. Add pearl onions and sear on both sides about 6 to 8 minutes. You want the pearl onions to brown.
Add seared pearl onions to the stew and simmer for 5 more minutes.
In a small bowl combine the remaining tablespoon of butter with arrowroot (or cornstarch) with a fork. Stir it into the stew.
Lower the heat and simmer for 3 minutes or until it reaches the right consistency.
Serve over mashed cauliflower, mashed potatoes, or your favorite noodles.
One serving yields 244 calories, 13 grams of fat, 17 grams of carbs, and 8 grams of protein.