Mushroom Bourguignon

Mushroom Bourguignon

Serves 4

This rich, impressive dish gets its inspiration from France’s famous beef Bourguignon and takes a deliciously vegetarian twist (or vegan, if you replace the egg noodles with egg-free pasta).

  • 1 1/2 cups red wine
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 3/4 pounds assorted mushrooms, such as cremini, portobello, shiitake or porcini, trimmed and cut into chunks
  • 3/4 teaspoon fine sea salt, divided
  • 3/4 teaspoon dried thyme
  • 2 carrots, diced
  • 1/4 cup tomato paste
  • 1 large onion, diced
  • 1 1/2 cups vegetable broth or mushroom broth
  • 5 cloves garlic, chopped
  • 1/2 teaspoon ground black pepper
  • 8 ounces egg noodles, cooked according to package directions
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In a large pot, heat 1 1/2 tablespoons of the oil over medium heat. Add mushrooms and 1/2 teaspoon of the salt and cook, stirring frequently, until mushrooms brown and have released most of their liquid, about 12 minutes. Transfer to a bowl. Add remaining 1 tablespoon oil to the pot and place over medium-high heat. Add carrots, onion and garlic; cook stirring frequently, until onion is golden, 8 to 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Stir in wine and simmer until reduced by half. 

Return mushrooms to the pot and add broth, thyme, pepper and remaining 1/4 teaspoon salt. Bring to a boil, lower heat and simmer, uncovered, until sauce is very thick, about 20 minutes. Serve over noodles.

Nutritional Info: 
Per Serving:420 calories (90 from fat), 11g total fat, 2g saturated fat, 0mg cholesterol, 660mg sodium, 60g carbohydrate (10g dietary fiber, 11g sugar), 15g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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