Brunch

Mushroom Bourguignon is for Soup.

Mushroom Bourguignon takes several minutes to prepare.

Mushroom Bourguignon takes several minutes to cook.

Mushroom Bourguignon makes 4 servings.

The ingredients for Mushroom Bourguignon are:

3 tbsp Olive Oil
9 tsp Margarine, soft
1008 grams Portabella Mushrooms
1 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)
1 carrot (7-1/2") Carrots, raw
1 small Onions, raw
2 cloves Garlic
8 oz Malbec (red Wine) (by SCORPIO_GIRL)
2 cup Vegetable Broth
0.5 can (6 oz) Tomato Paste
4 tsp Thyme, fresh
0.25 cup Flour - Gold medal all purpose flour
3 tbsp Parsley

Here is how you make Mushroom Bourguignon:

Warm 1 tblsp olive oil and 1 tblsp of margarine in a wide pot or saucepan. Add half of the mushrooms and cook without moving until they darken but do not yet release liquid. add another tblsp of oil and another tblsp of margarine and repeat the searing with the 2nd batch of mushrooms. You want the mushrooms to sear not steam. Place all mushrooms aside.Lower the heat add the last tblsp of olive oil . add the carrots which should be finely diced. Add the thyme and thawed or fresh onions and 1/2 tsp of salt and several grinds of black pepper. Stir occassionally and cook until onions are lightly browned - between 7-10 minutes. Add garlic and cook for 30 seconds.Pour in wine and scrape the stuck bits off the bottom then return to high heat and cook until wine is reduced by half-about 5 minutes. Stir in the tomato paste and broth. add back the mushrooms with any juices collected at the bottom. Add the pearl onions and bring liquid to a boil and reduce to a simmer.Cook uncovered until the mushrooms are tender and the onions are soft, sunken and enveloped in sauce-about 25 minutes.Using a fork combine the margarine and 1-1/2 tblsp of flour until it is one uniform mass and stir into stew. Let stew simmer 10 minutes until sauce is the consistency of gravy. If too thin, continue to simmer in 5 minute increments until it thickens to the right consistency. Discard the thyme sprigs. garnish with parsley.Serving Size: Makes 4 servicesNumber of Servings: 4Recipe submitted by SparkPeople user WALKIETALKIE.

The nutritional information for Mushroom Bourguignon is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 346.8

• Total Fat: 19.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,061.9 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 6.0 g
• Protein: 8.7 g

The dietary needs meet for Mushroom Bourguignon is Vegan