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Mushroom Bourguignon

Course Main Course


  • 1 medium yellow onion diced
  • 1 pound sliced carrots
  • 3 cloves garlic minced
  • 2.5 pounds sliced mushrooms
  • 2 cups vegetable broth
  • 1.5 cups red wine
  • 1.5 tbsp tomato paste
  • salt to taste
  • 1 tsp dried thyme (use mortar and pestle to grind to fine powder)
  • 2 tsp Italian seasoning (use mortar and pestle to grind to fine powder)
  • 3/4 cup frozen peas
  • 2 tbsp arrowroot powder (make a slurry by adding a few tablespoons of water)


  • Dice onion and water saute onions over medium high heat until they are soft and slightly caramelized.
  • While onion is cooking, slice carrots then add carrots and continue to cook till carrots are slightly softened.
  • While carrots are cooking mince garlic and slice mushrooms, then add to pot along with the remaining ingredients.
  • Cover pot. Once stew is simmering, reduce heat and simmer until carrots are soft.
  • Serve over linguine or mashed potatoes.