Mushroom Bourguignon Recipe

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 pan over medium-high heat.

Add about 1 tablespoon of olive oil to the pan.

Cook the mushrooms in two batches to avoid overcrowding the pan.

Sauté the first batch of mushrooms until browned, about 5-7 minutes, without stirring to allow browning.

Chop the onion and add it to the pan with the first batch of mushrooms once they are browned.

For the second batch, add more olive oil if necessary and repeat the browning process.

Use a mix of mushrooms, including baby Bella, crimini, portabella, and shiitake, cutting them into larger pieces for texture.

Rehydrate dried shiitake mushrooms in warm water for about 5 minutes, then add them to the dish along with the soaking liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens