Mushroom Bourguignon

December 7, 2016

This succulent dish will leave you sated and satisfied and no one will miss the meat. Served over roasted potatoes this is a side dish that will have you dreaming of Paris.

Makes 4-5 servings

Ingredient List:

  • Extra virgin olive oil
  • 4-6 Portobello mushrooms, cut into 1/2-inch chunks; remove and save ‘gills’
  • 1 yellow onion, finely diced
  • 1 carrot, finely diced
  • 2 cloves garlic, minced
  • 2 cups red wine
  • Several threads saffron (soak in red wine)
  • 2 cup spring or filtered water
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon arrowroot powder
  • ¼ cup finely minced flatleaf parsley, for garnish

Step By Step Instructions:

Place about 1 tablespoon olive oil in a Dutch oven or large saucepan. Add the mushrooms and turn the heat to medium-high. When the mushrooms begin to sizzle cook, stirring, until they begin to release their juices, about 5 minutes. Transfer to a bowl and set aside.

Reduce heat to medium and add another tablespoon olive oil. Stir in onions and mushroom gills and sauté until onions are translucent and beginning to brown, about 4 minutes. Add the carrots, garlic and thyme and cook, stirring, until fragrant, about 1 minute more.

Add the wine (with saffron) and gently stir to combine, scraping any caramelized residue from the bottom of the pot. Increase heat to bring to a boil and reduce the wine to about 1 cup. Stir in tomato paste, water and mushrooms. Once the liquid returns to a boil, reduce heat and simmer 20 minutes.

Whisk the arrowroot with 1/4 cup cold water and stir it in. Simmer, stirring until thickened.

Serve hot, over a bed of roasted fingerling potatoes with a sprinkle of fresh parsley.