French Vegetarian Bourguignon Recipe
127kcal
Ingredients
- 2 tablespoons olive oil
- 2 onions sliced
- 4 cloves garlic minced
- 4 carrots peeled and sliced
- 2 celery stalks sliced
- 1 pound button mushrooms sliced
- 1 pound cremini mushrooms sliced
- 1 cup red wine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 teaspoons dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Equipment
- Large pot or Dutch oven
- Cutting board
- knife
- whisk
- small bowl
- Wooden spoon or spatula
- Measuring cups and spoons
Method
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and cook until they become soft and translucent.
- Add the carrots, celery, and mushrooms to the pot. Cook for about 5 minutes, until the vegetables start to brown slightly.
- In a small bowl, whisk together the red wine, vegetable broth, tomato paste, flour, soy sauce, and Worcestershire sauce. Pour the mixture into the pot and stir well.
- Add the bay leaves and dried thyme to the pot. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally.
- Remove the bay leaves from the pot. Taste and adjust the seasoning if needed.
- Serve the French Vegetarian Bourguignon recipe hot, garnished with chopped fresh parsley.
Nutrition
Calories127kcalCarbohydrates15gProtein5gFat4gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium604mgPotassium707mgFiber3gSugar6gVitamin A5302IUVitamin C7mgCalcium46mgIron2mg