Mushrooms Burgundy
Indulge in the rich, savory flavors of Mushrooms Burgundy, a luxurious dish featuring tender cremini mushrooms simmered in a luscious sauce of Burgundy wine, aromatic garlic, and shallots. Perfectly balanced with a medley of fresh thyme, a touch of tomato paste, and a dash of vegetable or beef stock, this recipe creates a deeply flavorful experience reminiscent of classic French cuisine. A thickened sauce brings a velvety texture, while a sprinkle of fresh parsley adds a burst of color and freshness. Ready in just under an hour, Mushrooms Burgundy is perfect as a side dish or served over pasta, rice, or rustic bread for an elegant, meatless main course. Rich, aromatic, and irresistibly satisfying, this recipe is a celebration of hearty, wine-infused comfort food.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 pound Cremini mushrooms, cleaned and halved
- 2 medium Shallots, finely chopped
- 3 cloves Garlic, minced
- 1 cup Burgundy wine (or dry red wine)
- 1 cup Vegetable or beef stock
- 1 tablespoon Tomato paste
- 1 teaspoon Fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon All-purpose flour
- 2 tablespoons Water
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a large skillet or sauté pan, heat the butter and olive oil over medium-high heat until melted and shimmering.
Add the halved cremini mushrooms to the pan. Spread them out evenly and cook without stirring for 3-4 minutes to allow them to brown. Stir and continue cooking for an additional 3-4 minutes until the mushrooms are golden and tender.
Reduce the heat to medium and add the chopped shallots and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Pour in the Burgundy wine and bring to a simmer, scraping up any browned bits from the bottom of the pan for extra flavor.
Add the vegetable or beef stock, tomato paste, thyme, bay leaf, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan, and let the mixture simmer for 20 minutes, stirring occasionally.
In a small bowl or cup, mix the all-purpose flour with water to form a smooth slurry. Slowly add the slurry to the pan while stirring to thicken the sauce.
Simmer for an additional 5 minutes uncovered, allowing the sauce to thicken and coat the mushrooms.
Taste and adjust the seasoning with additional salt or pepper if needed.
Remove the bay leaf and discard. Garnish with freshly chopped parsley before serving, if desired.
Serve hot as a side dish or over rice, pasta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 19.0 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2499 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
