Burgundy

Mushroom bourguignon

Burgundy's famous stew, mushrooms in the lead. Red wine, thyme, slow bubbling joy.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

60 minTime

8 gProtein each

mildSpice

Burgundy without the beef2 chapters · 1 min read

Make it your way

Grandma's wayRed wine, shallots, thyme and mushrooms, slow simmered.

The original

228kcalsame

8 gproteinsame

5 gfibresame

60minutessame

Mushroom bourguignon in the Burgundy style.

Per serving, worked out from the ingredient table.

Ingredients

Button mushroom700 g mixed mushrooms, halved or quartered

Olive oil2 tbsp

Shallots10 to 12 small shallots, peeled

Carrot2, in chunks

Garlic3 cloves, minced

Tomato puree¼ cup tomato paste

Maida (all-purpose flour, plain flour)1 tbsp

Red wine1 cup dry red wine, vegan labelled if needed

Vegetable stock (vegetable broth)1¼ cups

Soy sauce2 tsp

Dried thyme1 tsp, or a few sprigs

Bay leaf (indian bay leaf)1

Black pepper½ tsp

Saltto taste

Flat leaf parsleyto finish

Method

5 steps

1Sear the mushrooms in batches in half the oil over high heat until browned. Set aside.
2In the remaining oil, brown the shallots and carrots, then add garlic and tomato paste and cook until the paste darkens.
3Stir in the flour, then pour in the wine and scrape the pan. Simmer for 2 minutes.
4Add the stock, soy sauce, thyme, bay leaf and mushrooms. Simmer gently, partly covered, until glossy and thick.
5Season, remove the bay leaf and finish with parsley.

Serve it like this

Ladle into warm shallow bowls over mashed potatoes or with crusty bread, sprinkle parsley, and pour a glass of something red or a grape juice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Burgundy

Mushroom bourguignon

Burgundy's famous stew, mushrooms in the lead. Red wine, thyme, slow bubbling joy.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

60 minTime

8 gProtein each

mildSpice

Burgundy without the beef2 chapters · 1 min read

Make it your way

Grandma's wayRed wine, shallots, thyme and mushrooms, slow simmered.

The original

228kcalsame

8 gproteinsame

5 gfibresame

60minutessame

Mushroom bourguignon in the Burgundy style.

Per serving, worked out from the ingredient table.

Ingredients

Button mushroom700 g mixed mushrooms, halved or quartered

Olive oil2 tbsp

Shallots10 to 12 small shallots, peeled

Carrot2, in chunks

Garlic3 cloves, minced

Tomato puree¼ cup tomato paste

Maida (all-purpose flour, plain flour)1 tbsp

Red wine1 cup dry red wine, vegan labelled if needed

Vegetable stock (vegetable broth)1¼ cups

Soy sauce2 tsp

Dried thyme1 tsp, or a few sprigs

Bay leaf (indian bay leaf)1

Black pepper½ tsp

Saltto taste

Flat leaf parsleyto finish

Method

5 steps

1Sear the mushrooms in batches in half the oil over high heat until browned. Set aside.
2In the remaining oil, brown the shallots and carrots, then add garlic and tomato paste and cook until the paste darkens.
3Stir in the flour, then pour in the wine and scrape the pan. Simmer for 2 minutes.
4Add the stock, soy sauce, thyme, bay leaf and mushrooms. Simmer gently, partly covered, until glossy and thick.
5Season, remove the bay leaf and finish with parsley.

Serve it like this

Ladle into warm shallow bowls over mashed potatoes or with crusty bread, sprinkle parsley, and pour a glass of something red or a grape juice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mushroom bourguignon

Make it your way

Ingredients

Method

Mushroom bourguignon

Make it your way

Ingredients

Method

Make it a meal