This Mushroom Bourguignon puts a vegetarian spin on the classic French recipe for Beef Bourguignon. The recipe, from the amazing team at Whole Foods Market, is healthy and hearty, making it perfect for a chilly day. You can also make it vegan by substituting egg-free pasta for the egg noodles. This recipe makes four servings.
Feel free to experiment with adding additional vegetables, such as carrots, to this recipe!
1 1/2 cup red wine
2 1/2 tablespoons extra-virgin olive oil, divided
1 3/4 pound 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 cup vegetable broth or mushroom broth
5 cloves garlic, chopped
1/2 teaspoon ground black pepper
8 ounces egg noodles, cooked according to package directions
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.
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
Source: Whole Foods Market
Image Source: Whole Foods Market