MUSHROOM BOURGUIGNON
We took inspiration from the classic French dish of braised beef and veggies and transformed it into a vegetarian-friendly meal. The combination of mixed mushrooms adds earthiness and umami to the sauce, while the tender parsnips and carrots deliver just the right amount of creaminess and textural appeal. Serve over tender egg noodles, creamy mashed potatoes or a bowl of polenta for a hearty and comforting meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
- Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
- Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
- Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.
MUSHROOM-BEAN BOURGUIGNON
In our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan., In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining 1 tablespoon oil and mushrooms., Return all mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes., Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
Nutrition Facts : Calories 234 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
BEANS BOURGUIGNON
Make and share this Beans Bourguignon recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegan
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the margarine and flour; knead until incorporated; refrigerate until needed.
- In a big saucepan, heat the oil over medium heat.
- Add in shallots, carrots, and garlic; cover and cook until softened, about 5 minutes.
- Add in mushrooms and cook, uncovered, 5 minutes.
- Stir in the thyme, bay leaf, tomatoes, broth, and 1/2 cup of the wine; bring to a boil, then decrease heat to low, cover, and simmer until vegetables are cooked, about 30 minutes.
- Add in the remaining wine, beans, and salt and pepper to taste.
- Return to a boil, then decrease heat to low and simmer, uncovered, for about 10 minutes.
- While the stew is simmering, pinch off pieces of the beurre manie (margarine/flour mixture) and add it to the stew, stirring after each addition to thicken.
- Remove and discard the bay leaf before serving; serve immediately.
Nutrition Facts : Calories 314.4, Fat 4.5, SaturatedFat 0.7, Sodium 52.8, Carbohydrate 45.3, Fiber 12.7, Sugar 5.4, Protein 15.4
MUSHROOM BOURGUIGNON
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a good brand. If you're a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
- Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
- Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
More about "mushroom bean bourguignon recipes"
MUSHROOM BEAN BOURGUIGNON RECIPE - COOK.ME RECIPES
From cook.me
Cuisine FrenchTotal Time 1 hr 30 minsServings 10Calories 234 per serving
MUSHROOM BOURGUIGNON RECIPE - BBC FOOD
From bbc.co.uk
Servings 2Category Main Course
MUSHROOM BOURGUIGNON WITH A BEAN MASH | FOODTALK
From foodtalkdaily.com
Servings 4Total Time 50 minsAuthor The Last Bite
MUSHROOM AND KIDNEY BEAN BOURGUIGNON: FOOD IS A LABOR OF LOVE.
From pinterest.com
'SMITTEN KITCHEN'S MUSHROOM BOURGUIGNON RECIPE - SERIOUS EATS
From seriouseats.com
MUSHROOM BOURGUIGNON - SUPER EASY RECIPE! - VEGAN HEAVEN
From veganheaven.org
VEGAN MUSHROOM BOURGUIGNON - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
MUSHROOM BOURGUIGNON – RICH, DELICIOUS AND VEGAN
From supergoldenbakes.com
MUSHROOMS BOURGUIGNON - FOOD WITH FEELING
From foodwithfeeling.com
MUSHROOM BOURGUIGNON | TESCO REAL FOOD
From realfood.tesco.com
TASTETORONTO | MUSHROOM BOURGUIGNON
From tastetoronto.com
HOMEFRONT: KIDNEY BEAN AND MUSHROOM BOURGUIGNON - PRESS HERALD
From pressherald.com
MUSHROOM-BEAN BOURGUIGNON RECIPE: HOW TO MAKE IT
MUSHROOM AND KIDNEY BEAN BOURGUIGNON
From eatwellenough.substack.com
MUSHROOM BOURGUIGNON WITH BUTTER BEAN MASH - TYPE 1 FOODIES
From type1foodies.com
CHESTNUT MUSHROOM BOURGUIGNON | THE VEG SPACE
From thevegspace.co.uk
THE SALVE OF KIDNEY BEAN AND MUSHROOM BOURGUIGNON - FOOD GAL
From foodgal.com
MUSHROOM BOURGUIGNON – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
MEATLESS MONDAY WITH (VEGAN) LENTIL AND MUSHROOM BOURGUIGNON
From miratelinc.com
MUSHROOM BOURGUIGNON WITH MASHED POTATOES (+ VEGAN OPTION)
From umamigirl.com
SEITAN, RED BEAN & MUSHROOM BOURGUIGNON - DELICIOUSLY GREEN
From deliciouslygreen.com
VEGAN MUSHROOM BOURGUIGNON - VEGAN FOOD & LIVING
From veganfoodandliving.com
MUSHROOM BOURGUIGNON WITH JACKFRUIT, BLACK BEANS & WINTER VEG
From lindashealthylife.com
MUSHROOM BOURGUIGNON RECIPE | HELLO CHEF
From hellochef.me
MUSHROOM BOURGUIGNON [VEGAN] | THE NEW BAGUETTE
From thenewbaguette.com
MUSHROOM-BEAN BOURGUIGNON RECIPE: HOW TO MAKE IT | TASTE OF …
MUSHROOM BOURGUIGNON RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
VEGANIZING JULIA CHILD: MUSHROOM BOURGUIGNON - COOKING BY LAPTOP
From cookingbylaptop.com
MUSHROOM BOURGUIGNON (MUSHROOMS BURGUNDY) - LOVE & GOOD …
From loveandgoodstuff.com
MUSHROOM BOURGUIGNON | COOKTORIA
From cooktoria.com
VEGAN MUSHROOM BOURGUIGNON (EASY RECIPE) - ELAVEGAN | RECIPES
From elavegan.com
MUSHROOM BEAN BOURGUIGNON – THE PRACTICAL VEGAN
From practicalvegan.home.blog
VEGETARIAN BOURGUIGNON RECIPE | EATINGWELL
From eatingwell.com
MUSHROOM-BEAN BOURGUIGNON
From pinterest.ca
BEAN BOURGUIGNON - A VEGAN COMFORT FOOD RECIPE - FOOD …
From kelliesfoodtoglow.com
MUSHROOM BOURGUIGNON - THE WASHINGTON POST
From washingtonpost.com
MUSHROOM-BEAN BOURGUIGNON | PUNCHFORK
From punchfork.com
VEGAN MUSHROOM BOURGUIGNON RECIPE • VEGGIE SOCIETY
From veggiesociety.com
MUSHROOM BOURGUIGNON | CANADIAN LIVING
From canadianliving.com
VEGAN MUSHROOM BOURGUIGNON - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
MUSHROOM BEAN BOURGUIGNON RECIPE - COOK.ME RECIPES
From pinterest.com
You'll also love