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    You are in: Home / Recipes / Mushroom Bourguignon Recipe
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    Mushroom Bourguignon

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    blucoat's Note:

    This is satisfying, delicious comfort food that will please meat eaters and vegetarians alike. This recipe is another winner from Smitten Kitchen!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.
    2. 2
      Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
    3. 3
      Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
    4. 4
      Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
    5. 5
      To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

    Ratings & Reviews:

    • on November 22, 2012

      55

      Awesome dish. I used 2 1/2 lb white mushrooms (they were the cheapest option) and 1 lb pearl onions; I added a little extra wine to compensate. It was absolutely delicious.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2011

      55

      Delicious!!! I made this tonight and it was fantastic. I used a combination of portobello, crimeni and white mushrooms. The only change I made was using a regular onion in place of the pearl onions. Lovely and easy to prepare.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2012

      55

      How can such a luscious, earthy dish be vegetarian?? I love portobello mushrooms and this is about the best possible thing you could do with them. The only modification I made was to leave out the carrots. This recipe was a huge hit with my family over the holidays. It also is what convinced my s.o. that egg noodles are awesome. Score another one for Smitten Kitchen!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mushroom Bourguignon

    Serving Size: 1 (379 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 256.9
     
    Calories from Fat 120
    47%
    Total Fat 13.4 g
    20%
    Saturated Fat 4.7 g
    23%
    Cholesterol 15.2 mg
    5%
    Sodium 135.9 mg
    5%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 3.9 g
    15%
    Sugars 8.6 g
    34%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    vegetable broth

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