Bourguignon de champignons

Bourguignon de champignons is a rich and hearty vegetarian twist on the classic French beef bourguignon, featuring tender mushrooms simmered in a luscious red wine sauce. This dish is perfect for a late-night indulgence, bursting with flavors and comforting aromas.

Ingredients

• Olive oil - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic - 2 cloves, minced
• Carrots - 2, sliced
• Mushrooms (mixed varieties) - 400 grams, quartered
• Vegetable broth - 250 milliliters
• Red wine (preferably Burgundy) - 200 milliliters
• Tomato paste - 1 tablespoon
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and sliced carrots, cooking for another 2 minutes until fragrant.
3. Stir in the quartered mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes.
4. Pour in the red wine and vegetable broth, followed by the tomato paste, thyme, bay leaf, salt, and black pepper. Stir well to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 25 minutes, stirring occasionally.
6. Remove the bay leaf and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 580 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from red wine and mushrooms.
• High in dietary fiber from carrots and mushrooms, supporting digestive health.

Tags