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A close up of a bowl of mushroom bourguignon served over polenta.
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4.55 from 44 votes

Mushroom Bourguignon

Portobello and cremini mushrooms stewed in a red wine gravy and served over polenta
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: French
Diet: Vegetarian
Servings: 4
Calories: 360kcal
Author: Courtney

Equipment

  • large skillet

Ingredients

Mushroom Bourgignon

  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • 4 Portobello mushrooms cubed
  • 7 ounces cremini mushrooms halved or quartered
  • 6 oz pearl onions
  • 2 large carrots sliced
  • 1-2 sprigs thyme
  • 1 Tablespoon minced fresh rosemary
  • 2 Tablespoons tomato paste
  • 1 cup dry red wine
  • 2 cloves garlic crushed
  • 2 - 2.5 cups mushroom stock or vegetable stock
  • 2 teaspoon corn starch
  • sea salt and pepper

Polenta

  • 1 cup polenta medium grind
  • 5 cups water
  • 1 teaspoon sea salt
  • 2 Tablespoon water

Instructions

For the Polenta:

  • Bring 5 cups of water to a boil add the salt and the polenta, then reduce for a simmer - allow to cook for 30 mins-40 mins
  • Stir in the butter

For the Mushroom Bourgignon:

  • Heat the butter and oil over medium heat in a large bottomed pan. Add the chopped mushrooms and brown.
  • When the mushrooms have browned, remove them from the pan.
  • Add another tablespoon of butter, then add the carrots and onion to the pan along with the rosemary and thyme. Season with salt and pepper.
  • Saute the veggies for 5-7 minutes or until the carrots and onions begin to brown.
  • Add the wine and crushed garlic to the pan and use a wooden spoon to deglaze the bottom of the pan.
  • Stir in the tomato paste and add the stock. Increase the heat to high and bring the pot to a boil, then reduce the heat to a simmer. Simmer for 10 minutes, then add the mushrooms back to the pot. Continue to simmer until the liquid has reduced by about half. Remove a couple of tablespoons of sauce from the pan and stir in the corn starch.
  • Add the slurry to the pan, increase the heat to high, and stir until the sauce thickens.
  • Serve over the cooked polenta

Nutrition

Calories: 360kcal | Carbohydrates: 51g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1335mg | Potassium: 850mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6722IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 1mg