Mushroom Bourguignon

🛒 Ingredients

• Cremini Mushrooms 900 g · 230 kcal
• Yellow Onion 200 g · 80 kcal
• Carrots 150 g · 62 kcal
• Garlic 30 g · 45 kcal
• Dry Red Wine 375 g · 319 kcal
• Vegetable Broth 500 g · 25 kcal
• Tomato Paste 30 g · 22 kcal
• All-purpose Flour 30 g · 109 kcal
• Olive Oil 30 g · 265 kcal
• Fresh Thyme sprigs 5 g · 2 kcal
• Bay Leaves 2 g · 1 kcal
• Fresh Parsley 10 g · 0 kcal

👨‍🍳 Instructions

1. Clean mushrooms, reserving small ones whole and quartering larger ones. Chop onions finely, mince garlic, and slice carrots into rounds or half-moons.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add mushrooms in batches and sear until deeply browned, then remove and set aside.
3. Add more oil if needed, then add chopped onions and carrots to the pot. Cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Sprinkle flour over the vegetables and stir for 1-2 minutes. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Stir in vegetable broth, tomato paste, fresh thyme sprigs, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
6. Return the browned mushrooms to the pot. Continue to simmer, uncovered, for another 15-30 minutes, or until the sauce has thickened to your desired consistency.
7. Remove thyme sprigs and bay leaves. Season with salt and pepper to taste. Garnish with fresh chopped parsley and serve hot, perhaps with mashed potatoes or crusty bread.