Vegetarian Mains Members

Mushroom Bourguignon

A rich, slow-simmered stew of mixed mushrooms, pearl onions, and carrots braised in red wine and vegetable stock - a hearty vegetarian take on the French classic.

25 minPrep

60 minCook

85 minTotal

5Servings

AdvancedDifficulty

⭐ 4.8Rating

Ingredients

2 lbs mixed mushrooms (cremini, shiitake, portobello), cut into thick chunks
4 tablespoons olive oil, divided

Instructions

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large Dutch oven (at least 5 quarts) over medium-high heat. Add half the mushrooms in a single layer and cook without stirring for 3 to 4 minutes, until deeply browned on the bottom, then stir and cook 2 more minutes.

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