Mushroom Bean Bourguignon

a meat free take on a French classic
Mushroom Bean Bourguignon
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Ingredients

Adjust Servings:
4 tbsp Olive oil divided
5 Carrots medium, cut into 1-inch pieces
2 Onion medium, halved and sliced
2 cloves Garlic minced
8 Portobello mushrooms large, cut into 1-inch pieces
1 tbsp Tomato paste
1 bottle Red wine (750 ml) dry
2 cups Vegetable broth or mushroom broth, divided
1 tsp Salt
1 tsp Fresh thyme minced or 1/2 teaspoon dried thyme
1/2 tsp Black pepper
2 cans Lima beans 15 ½ oz each, rinsed and drained
1 package (14.4 oz) Onion pearl
3 tbsp All-purpose flour

Nutritional information

234
calories
6g
fat
33g
carbohydrate
9g
protein
0mg
cholesterol
613mg
sodium
Ingredients

Directions

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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:

Mushroom-Bean Bourguignon recipe-Mushroom & Bean Bourguignon-Bean Bourguignon

So, how do you make Mushroom Bean Bourguignon?

Steps

1
Done
10

Saute the carrots and onions

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.

2
Done
1

Add garlic

Stir in the garlic and cook for about another minute. Remove the contents from the pan.

3
Done
5

Cook mushrooms

Add the remaining oil to the same pot and cook the mushrooms

4
Done
5

Mix in tomato paste, wine, broth, salt, thyme, pepper and carrot mixture

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.

5
Done
25

Simmer

Reduce heat. Cover and simmer for 25 minutes.

6
Done
30

Add remaining ingredients

Add the beans and pearl onions and continue to cook for 30 minutes.

7
Done
10

Thicken the sauce

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.

8
Done

Serve

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.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

So delicious! Thanks for sharing!

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