Mushroom Bean Bourguignon is one of my go-to meat free Monday recipes. You know how much I love to cook meat dishes? I often find that meat free alternatives are just not satisfying enough for me. Well that all ended when I developed this mushroom and bean alternative to boeuf bourguignon.
To make this meat free dish, I follow the same rules as the traditional beef version. I start by cooking the carrots, onions, garlic and mushrooms. Then I make the base of the sauce by adding tomato paste wine, broth, salt, thyme and pepper. Halfway through the cooking time, I add the beans and pearl onions. Delicious!
To make this Mushroom Bean Bourguignon, you will need the following ingredients:
Heat 2 tablespoons of olive oil over medium-high heat in a large pan or Dutch oven. Saute the carrots onions for 8-10 minutes until the onions are soft and tender.
Stir in the garlic and cook for about another minute. Remove the contents from the pan.
Add the remaining oil to the same pot and cook the mushrooms
Add the tomato paste to the mushrooms and cook while stirring for 1 minute. Pour in the wine, 1 ½ cups broth, salt, thyme, pepper and carrot mixture; bring to a boil.
Reduce heat. Cover and simmer for 25 minutes.
Add the beans and pearl onions and continue to cook for 30 minutes.
In a cup or small bowl, whisk the flour with the remaining broth until it is smooth. Stir this mixture into the bourguignon. Bring the stew to a boil while stirring. Continue to cook until the sauce thickens slightly, about 2 minutes.
Bon appetit!
This Mushroom Bean Bourguignon is a really good take on a French classic. You’ll love it and you’ll hardly even miss the meat! Remember to tag #cookmerecipes in your posts if you make this.
So delicious! Thanks for sharing!
