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Mushroom “Bourguignon”

1 hour | Yield: 4-6 servings

This rich and versatile mushroom "Bourguignon" pairs beautifully with pasta, mashed potatoes, roasted vegetables, cauliflower rice or anything you can think of!


  • 2 oz Dried Porcini Mushrooms
  • 8 oz Sliced Fresh Mushrooms
  • 2 Tbsp Olive Oil
  • 1 Yellow Onion, Finely Diced
  • 2 Carrots, Peeled and Diced
  • 2 Stalks Celery, Diced
  • 4 Cloves Garlic, Minced
  • 1 Tbsp Fresh Thyme Leaves, Picked
  • 1 Cup Red Wine
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Lemon, Juiced
  • Salt and Pepper, to taste


  1. Combine the dried porcinis with 2 cups of room temperature water and soak until they are tender
  2. Strain the dried mushrooms, reserving the soaking water
  3. In a large pot, heat the olive oil over medium heat
  4. Add the sliced fresh mushrooms and cook until lightly caramelized
  5. Add the soaked porcinis and cook slightly
  6. Add onion, carrot, celery, garlic and cook until the vegetables are translucent
  7. Add red wine and reserved mushroom liquid and deglaze the pan, scraping up any bits of food stuck to the pot
  8. While the wine reduces, make a roux in a separate pan by melting the butter and then adding the flour in all at once, cooking for a minute until it loses its raw taste
  9. Once the alcohol in the wine has cooked off and has reduced by roughly half, add the roux, stirring until the stew is thickened
  10. Season with salt and pepper, thyme, and lemon
  11. Serve over top of pasta, mashed potatoes, roasted vegetables, or cauliflower rice