French Vegetarian Mushroom Bourguignon Recipe
190kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 4 carrots sliced
- 1 pound mushrooms sliced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups vegetable broth
- 2 bay leaves
- 1 teaspoon thyme leaves
- Salt and pepper to taste
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring spoons and cups
- Serving dishes or bowls
Method
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent.
- Add the sliced carrots and mushrooms to the pot. Cook for about 5 minutes until the mushrooms start to release their juices.
- Stir in the tomato paste and cook for an additional minute.
- Pour in the red wine, vegetable broth, bay leaves, and thyme leaves. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 30 minutes, allowing the flavors to meld together.
- After 30 minutes, remove the lid and continue cooking for another 15 minutes to thicken the sauce slightly.
- Remove the bay leaves before serving.
- Serve the Vegetarian Mushroom Bourguignon hot with your choice of accompaniment, such as mashed potatoes or crusty bread.