Mushroom Bourguignon

12 Ingredients

Number of servings

2tablespoons extra virgin olive oil
4 cloves garlic, crushed
1/4 bunch thyme, leaves picked
2 red onions, cut into thin wedges
575grams assorted mushrooms (see Tip)
ingredient tip
TipWe used a 375g punnet white flat mushrooms, cut into thick wedges, and a 200g punnet Swiss brown mushrooms, quartered (halved, if small).
2tablespoons plain flour
2tablespoons tomato paste
1 cup red wine
1 cup salt-reduced vegetable stock
2/3 cup Woolworths frozen peas
1 cup polenta
400grams green beans

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A bourguignon recipe that’s so satisfying, you won't even miss the meat, thanks to the heartiness of mushrooms sauteed in a rich wine-based sauce.

Method

Step 1 of 3

Heat oil in a large, deep frying pan over medium-high heat. Cook garlic and thyme for 1 minute, stirring, or until fragrant. Add onion and mushroom, then cook for 5 minutes, stirring, or until onion and mushroom start to soften.

Step 2 of 3

Add flour and stir to coat. Add paste and wine, then stir to combine. Gradually stir in half of the stock until combined. Bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 10 minutes, stirring occasionally, or until vegetables are tender and sauce has thickened. Stir in peas and cook for 1 minute or until warmed through. Season.

Step 3 of 3

Meanwhile, place remaining stock and 2 1/2 cups water in a medium saucepan over high heat. Cover and bring to the boil. Add polenta, reduce heat to low and cook for 5 minutes, stirring, or until polenta is thick. Serve polenta topped with bourguignon and beans.