Mushroom Bourguignon
Earthy mushrooms braised in a rich red-wine sauce until glossy and deeply savory, finished with butter and fresh parsley for balance. Hearty enough to be a centerpiece yet simple enough for a weeknight.
1 lb mushrooms, halved if large
2 tbsp olive oil
2 tbsp butter, unsalted
1 onion, finely chopped
1 cup carrot, sliced
3 clove garlic, minced
2 tbsp tomato paste
2 tbsp flour, all-purpose
1 ½ cup red wine, dry
2 cup vegetable stock
1 bay leaf
2 sprig thyme
1 tsp worcestershire sauce
1 tsp sugar
1 tsp salt
½ tsp black pepper, freshly ground
2 tbsp parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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