Mushroom Bourguignon

Mushroom Bourguignon

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Lunch
Cuisine: French
Servings: 4 servings


  • 8 cups mashed potatoes
  • 2 tbsp butter or margarine
  • 1 small onion diced
  • 2 tsp chopped garlic
  • 1 large carrot peeled and chopped
  • 2 tsp tomato pure
  • 2 tsp flour
  • 1/2 cup red wine fruity
  • 2/3 cup vegetable broth
  • 1 tsp thyme
  • 1 1/4 lb mushroom chopped roughly
  • olive oil


  • heat the olive oil in a large pot, add the carrots with salt and saute for about 5 minutes
  • Add the onions and garlic and continue to saute another 5 minutes
  • Add the flour and stir to coat, then turn the heat to high for 2 minutes. Stir constantly
  • Add the wine and broth, bring to a boil then reduce to medium low, cover and simmer 20 minutes
  • In a separate large pan melt the margarine, add the mushrooms with salt and sautee 8-10 minutes til mushrooms darken and shrink.
  • Add the mushrooms to the pot along with the thyme. Stir to combine, cover and continue to simmer another 10 minutes