Mushroom-Bean Bourguignon Recipe
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 10
- 1 teaspoon salt
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 4 tablespoons olive oil divided
- 1/2 teaspoon pepper
- 5 medium carrots cut into 1-inch pieces
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
- 2 medium onions halved and sliced
- 8 large portobello mushrooms cut into 1-inch pieces
- 1 bottle (750 milliliters) dry red wine
- 2 cups mushroom broth or vegetable broth divided
- 2 cans (15-1/2 ounces each) navy beans rinsed and drained
- 1 package (14.4 ounces) frozen pearl onions
- Carbohydrate 5.75748642035602 g
- Cholesterol 0 mg
- Fat 1.52229192259073 g
- Fiber 1.18564999895412 g
- Protein 2.05943315174901 g
- Saturated Fat 0.210558697729676 g
- Serving Size 1 1 serving (74g)
- Sodium 35.6344686011633 mg
- Sugar 4.57183642140189 g
- Trans Fat 0.111089836555376 g
- Calories 40 calories
Directions In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan. In same pan, heat 1 tablespoon oil over medium-high heat. Add half of the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining oil and mushrooms. Return mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes. Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Yield: 10 servings (2-1/2 quarts). Originally published as Mushroom-Bean Bourguignon in Taste of Home February/March 2015, p31
