Mushroom Bourguignon

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

Add chopped onions and cook until translucent, about 5 minutes.

Stir in minced garlic, diced carrots, and chopped celery; cook for another 3-4 minutes.

Add sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.

Sprinkle flour over the mushroom mixture and stir to combine; cook for 2 minutes.

Pour in red wine and scrape the bottom of the pot to deglaze.

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

Bring the mixture to a simmer and reduce heat to low.

Cover and braise for 30-40 minutes, stirring occasionally.

Remove bay leaves and season with salt and black pepper to taste.

Stir in chopped parsley just before serving.

Serve hot over mashed potatoes or crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens