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 of the ingredients. Bonappetit

Recipe:

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)

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.

Serves 4

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4 Comments Add yours

  1. Alice says:

    Enjoy your channel

    Like

  2. Marty Schumacher says:

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

    Like

  3. Susan says:

    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!😋

    Like

  4. Lisa says:

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

    Like

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