Mushroom Bourguignon

Mushroom Burguignon

In the culinary arts, Burguignon (pronounced bore-geen-yone) refers to a recipe prepared in the style of the French region of Burgundy. This recipe usually includes a meat braised in red wine with mushrooms, onions, and bacon. I remember watching Julia Child make her infamous ‘Boeuf Burguignon’  –  it seemed incredibly intimidating to make and took a lot of time. I thought it would be much easier to just sit down with the bottle of wine and call for take-out! Mushrooms are a wonderful substitute for meat because they have a ‘meaty’ texture and are quite filling. I encourage everyone to eat more mushrooms. They are such a good source of vitamin D and contain amazing phyto-nutrients that boost immunity. White button mushrooms rank the highest in these photo-nutrients, which are a widely available variety. I used a standard red cooking wine in this recipe, which contains quite a bit of salt. The aroma and taste were divine, but if you want to substitute more broth for the wine, then go ahead. You just won’t get the depth of flavor that the wine brings to this dish. My whole family savored this dish! I think you will too.

Mushroom Burguignon 2

Mushroom Burguignon 3

1 pound portobello mushrooms, chopped

1 pound white button mushrooms, chopped

1 cup pearl onions, peeled and ends trimmed (thawed if frozen)

1 large carrot, diced

1 sweet onion, diced

1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried

sea salt & cracked pepper, to taste

2 or 3 cloves garlic, minced

1 cup red wine

2 cups vegetable broth

2 tablespoons canned pure pumpkin

1 1/2 tablespoons gluten-free flour

To serve
Grain of choice, pasta of choice, mashed potatoes, or cauliflower mash.

Heat a large dutch oven or heavy pot over high heat. Add mushrooms and pearl onions. Stir frequently and sear until they begin to take on a little coloring, about 3 to 4 minutes. Carefully remove from pot and set aside.

Reduce heat to medium. Add the carrots, onions, thyme, salt and pepper, saute for 5 to 7 minutes, stirring occasionally, until onions are lightly browned. Toss in the garlic and cook for another minute.

Slowly add the wine to the pot and scrap any bits that are stuck to the bottom or sides. Turn heat to high and reduce wine by half. Stir in pumpkin and broth, mix. Add in mushrooms and pearl onions, including any juices that have collected, back to the pot, bring to a boil, reduce heat to low and simmer for 20 minutes, or until mushrooms are very tender. Let simmer, covered.

In a small bowl, mix together a tablespoon of water, with flour to make a paste, stir into the stew. Simmer for 10 minutes. If the sauce is too thin, boil it down to the right consistency. Season to taste.

Serve spooned over a bed of grain, pasta, mashed potatoes, or cauliflower mash. Enjoy! (Adapted from Recipe Source: Deb Perelman’s Mushroom Burguignon)

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