Mushroom Bourguignon

Name: Mushroom Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 1 tbsp Olive Oil; 14 oz Mushroom; 2 Portobello Mushrooms; 2½ tsp Salt; 2 Carrots; 200 g Pearl Onions; 2 cloves Garlic; 1 tsp Thyme; 2 tbsp Tomato Paste; 2 tbsp All-Purpose Flour; ¾ cup Red Wine; 1½ cups Vegetable Stock; 2 Lentils; ¼ tsp Black Pepper; 6½ oz Egg Noodles; ¾ tbsp Butter

By Eatpace

Cremini and portobello mushrooms simmer with pearl onions, carrots and lentils in a red wine sauce, then go over buttered egg noodles. Frozen pearl onions save peeling time.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 501; kcal per serving
Protein: 23g; per serving

Plan this dinner Jump to recipe

Mushroom bourguignon with carrots, pearl onions and lentils over buttered egg noodles.

45 min

Method

6 steps 15 min prep · 30 min cook

Cook

Step 1. Heat half the Olive Oil in a large Dutch oven over medium-high heat. Add half the Mushroom and half the Portobello Mushroom; cook until browned, about 5 minutes, then transfer to a plate.
Step 2. Heat the rest of the Olive Oil in the pot. Cook the rest of the Mushroom and Portobello Mushroom until browned, about 5 minutes. Return the first batch and stir in one-fifth of the Salt.
Step 3. Add Carrot and Pearl Onions; cook over medium heat until the onions start to color, about 4 minutes. Stir in Garlic, Thyme, Tomato Paste and All-Purpose Flour; cook until fragrant, about 1 minute.
Step 4. Pour in Red Wine, scraping the pot, and simmer until reduced by half, about 2 minutes. Add Vegetable Stock, Lentils and Black Pepper; simmer until the carrots are tender and the sauce is glossy, about 12 minutes.
Step 5. Meanwhile, bring a large pot of water to a boil and add the rest of the Salt. Add Egg Noodles and boil until tender, about 8 minutes or according to the package. Drain and toss with Butter.

Finish & serve

Step 6. Taste the mushroom sauce and adjust the seasoning if needed. Spoon it over the buttered noodles.

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Tips

Swap it

Use extra vegetable stock in place of the wine for an alcohol-free sauce.

Good to know

Give the mushrooms room to brown in batches; stirring constantly will keep them pale.

Leftovers

Refrigerate the sauce and noodles for up to 4 days and reheat with a splash of water.

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