Chestnut Mushroom Bourguignon

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics sweetness and acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

chestnut mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Water with seasoning can reduce costs while still adding flavor.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and carrots; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chestnut mushrooms and cook until browned, about 8-10 minutes.

Sprinkle flour over the mushroom mixture and stir to coat evenly; cook for 2-3 minutes.

Pour in red wine, scraping up any browned bits from the bottom of the pot.

Add vegetable broth, tomato paste, thyme, bay leaves, salt, and black pepper; stir to combine.

Bring to a simmer, then reduce heat to low; cover and cook for 30 minutes.

Remove the lid and cook for an additional 10-15 minutes to thicken the sauce.

Adjust seasoning to taste and remove bay leaves before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens