date: 2020-07-26T15:32:57.468Z image: https://img-global.cpcdn.com/recipes/af4e1b4f1c84bc83/751x532cq70/mushroom-bourguignon-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/af4e1b4f1c84bc83/751x532cq70/mushroom-bourguignon-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/af4e1b4f1c84bc83/751x532cq70/mushroom-bourguignon-recipe-main-photo.jpg author: Rose Maldonado ratingvalue: 4.1 reviewcount: 39094 recipeingredient: - "600 Grams Mushrooms" - "1 Carrot Big Thickly sliced" - "125 Grams Onions " - "2 Tablespoons Olive Oil" - "15 Grams Butter" - "1 Clove Garlic Crushed" - "1 Teaspoon Tomato Puree" - "2 Teaspoons Wheat Flour" - "125 Millilitres Red Wine" - "150 Millilitres Vegetable Stock" - "To Taste Salt" - "2 Sprig Thyme I used dry as didnt have fresh in hand" recipeinstructions: - "Wash, peel and slice all the vegetables." - "In a pan heat 1tbsp olive oil and butter." - "Add onions and salt to it and cook for 5 min, then add carrots to it and cook for another 5 min till all veggies are soft." - "Stir in the garlic, tomato puree and flour. Cook for 1 min till all the vegetables are well coated." - "Now add the red wine and stir well. Cook till the red wine reduces to half." - "Add warm vegetable stock and thyme to the mixture. Cook for 8-10 min till you get sauce like consistency." - "In the meantime take the remaining 1tbsp of olive oil in another pan and add mushrooms to the heated oil. Add salt and thyme and cook till mushrooms are soft and cooked." - "Then add the mushrooms along with their juices to the broth and let it simmer for 3-5 min." - "Garnish with fresh thyme and serve piping hot." categories: - Recipe tags: - mushroom - bourguignon katakunci: mushroom bourguignon nutrition: 134 calories recipecuisine: American preptime: "PT40M" cooktime: "PT52M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to prepare a special dish, mushroom bourguignon. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious. When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. 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. This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!). Mushroom Bourguignon is one of the most popular of recent trending meals in the world. It's easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Mushroom Bourguignon is something which I've loved my whole life. They're nice and they look fantastic. To begin with this recipe, we have to prepare a few components. You can cook mushroom bourguignon using 12 ingredients and 9 steps. Here is how you can achieve that. ##### The ingredients needed to make Mushroom Bourguignon: 1. Make ready 600 Grams Mushrooms 1. Make ready 1 Carrot - Big , Thickly sliced 1. Make ready 125 Grams Onions - 1. Get 2 Tablespoons Olive Oil 1. Prepare 15 Grams Butter 1. Take 1 Clove Garlic - Crushed 1. Take 1 Teaspoon Tomato Puree 1. Make ready 2 Teaspoons Wheat Flour 1. Prepare 125 Millilitres Red Wine 1. Make ready 150 Millilitres Vegetable Stock 1. Prepare To Taste Salt 1. Prepare 2 Sprig Thyme - I used dry as didnt have fresh in hand This Vegan Mushroom Bourguignon is a healthy and comforting meal that's perfect for a romantic night in. We're making an easy vegan mushroom bourguignon using the T-fal Clipso Pressure Cooker. This is the first episode of the T-fal Test Kitchen series! Her Mushroom Bourguignon is a perfect example. ##### Steps to make Mushroom Bourguignon: 1. Wash, peel and slice all the vegetables. 1. In a pan heat 1tbsp olive oil and butter. 1. Add onions and salt to it and cook for 5 min, then add carrots to it and cook for another 5 min till all veggies are soft. 1. Stir in the garlic, tomato puree and flour. Cook for 1 min till all the vegetables are well coated. 1. Now add the red wine and stir well. Cook till the red wine reduces to half. 1. Add warm vegetable stock and thyme to the mixture. Cook for 8-10 min till you get sauce like consistency. 1. In the meantime take the remaining 1tbsp of olive oil in another pan and add mushrooms to the heated oil. Add salt and thyme and cook till mushrooms are soft and cooked. 1. Then add the mushrooms along with their juices to the broth and let it simmer for 3-5 min. 1. Garnish with fresh thyme and serve piping hot. This is the first episode of the T-fal Test Kitchen series! Her Mushroom Bourguignon is a perfect example. Meaty portobellos (or creminis) and pearl Perelman's Mushroom Bourguignon in The Smitten Kitchen Cookbook is a perfect example of her. This Mushroom Bourguignon is so rich in flavor. It's a vegan spin on a traditional French recipe, and you won't believe how delicious it is! mushroom bourguignon. So that is going to wrap this up with this special food mushroom bourguignon recipe. Thanks so much for your time. I am confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!