Mushroom Bourguignon

by Jill Dalton

This recipe is modeled after Julia Child’s Beef Bourguignon recipe. I use portabella mushrooms in place of the beef because they have a great “meaty” texture and they soak up all of the delicious juices and flavors from the rest of the ingredients. Bonappetit

Mushroom Bourguignon

This recipe is modeled after Julia Child’s Beef Bourguignon recipe. I use portabella mushrooms in place of the beef because they have a great “meaty” texture and they soak up all of the delicious juices and flavors from the rest… Dinner Mushroom Bourguignon European Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 24 voted )

Ingredients

2  8oz pkgs. sliced portabella mushrooms
2  onions, roughly chopped
2 potatoes, roughly chopped
3 carrots, roughly chopped
3 cloves garlic, minced
2 Tbsp tomato paste
1 cup red wine
1 bay leaf
1/4 tsp pepper
1 Tbsp Braggs liquid amino acids
2 cups filtered water

1 Tbsp arrowroot powder or cornstarch and 1 Tbsp water (mixed together)

Instructions

Place mushrooms on a cookie sheet lined with parchment paper. Bake for 20 minutes at 400°. Water sate the onions until translucent and then add remaining ingredients including the mushrooms to a large pot. Cover and simmer for 45 minutes. Add the arrowroot powder mixture and stir.

 

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10 comments

Alice December 18, 2017 - 6:22 pm

Enjoy your channel

Reply
Mark December 19, 2017 - 3:46 am

Hey Jill, Mark here, looks delicious! I noticed you haven’t been using Coconut Aminos anymore, did you give up on it and come back to Braggs liquid aminos? Thanks.

Reply
Marty Schumacher December 19, 2017 - 6:47 pm

Another great sounding recipe and I have everything to make it today!!!!

Reply
Susan December 20, 2017 - 11:32 pm

I made this tonight! I didn’t have 45 minutes (I know, read the recipe all the way through first :-). ) so I cooked it for 3 minutes in the instant pot and it turned out great 👍Husband approved!😋

Reply
Pamela Hawkins March 6, 2018 - 10:24 am

Susan, thanks for commenting that this can cook up in the Instant Pot. I do almost all my cooking in that wonderful appliance

Reply
Lisa January 14, 2018 - 10:35 pm

Made this for lunch today and it was delicious! Thanks for sharing such a fabulous recipe!

Reply
Dorothy DeSimone March 8, 2018 - 12:59 pm

I am so happy I found your sites I’ve been Whole Food plant-based diet for 5 months and I need new recipes because I was getting bored and yours I just perfect with the no oil which I need to do because I’m diabetic and my blood sugars are high and I’m trying to get them down thank you so much!

Reply
Arleen Perryman March 21, 2018 - 3:19 am

You can definitely see your excitement in the pieces you write. The world hopes for more passionate bloggers like you who aren’t afraid to say how they think. Always follow your heart.

Reply
Sophie April 17, 2018 - 8:51 pm

You’re a culinary genius. Absolutely loved this.

Reply
Jayme November 17, 2018 - 12:53 am

This was was so delicious!! Thank you! Since we don’t use wine i substituted pom/cranberry juice with a bit of balsamic vinegar and chick pea miso. Also added a couple splashes worsh sauce.

Reply

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