Mushroom Bourguignon Part One

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics the sweetness of wine without the alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Using water with seasonings can reduce costs.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickener that can be less expensive.

Heat a mix of butter and olive oil in a large dutch oven.

Add mushrooms in batches to brown them, ensuring they form a single layer in the pot.

Season mushrooms with salt and black pepper while browning, about 2 minutes on each side.

Once browned, set mushrooms aside and repeat with remaining batches.

Add sliced leeks and thinly sliced carrots to the pot, cooking for about 5 minutes without browning.

Stir in minced garlic and thyme, cooking until fragrant, being careful not to brown the garlic.

Add a few tablespoons of flour to the mixture and stir until fully incorporated without any white bits.

Mix in a tablespoon of tomato paste and a tablespoon and a half of soy sauce.

Pour in 1.5 cups of dry red wine and chicken broth (or vegetable broth for vegetarian option).

Add in bay leaves and stir to combine, scraping up any fond from the bottom of the pot.

Return the browned mushrooms to the pot and mix everything together.

Bring the mixture to a boil, then reduce heat and let it simmer for about 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens