Mushroom Bourguignon
Savor a meatless Mushroom Bourguignon that's rich in flavor and perfect for vegetarians. Serve with roasted potatoes for a dreamy Parisian side dish.
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Cooking tools:
- Dutch oven
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Oven
- Baking sheet
- Plate
Ingredients
- Extra virgin olive oil
- 4-6 Portobello mushrooms, cut into 1/2-inch chunks; remove and save ‘gills’
- 1 yellow onion, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, minced
- 2 cups red wine
- Several threads saffron (soak in red wine)
- 2 cups spring or filtered water
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 1 tablespoon arrowroot powder
- ¼ cup finely minced flatleaf parsley, for garnish
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