Mushroom Bourguignon #FarmersMarketWeek

This delicious meal is just as tasty as the beef version but without the meat.   Chock full of vegetables the mushrooms add the umami so your family will never miss the beef.

This is my final recipe for Farmer's Market Week......

I want to thank Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures  for hosting this wonderful event.

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

It has been a great week and I have a ton of new recipes to try.  I can't wait to visit my local Farmer's Market this weekend, how about you?  Here are some more ideas before you head out........

Starters and Sauce Recipes

• Amish Mustard Pickled Eggs by Palatable Pastime
• Cheddar Zucchini Scones by Hezzi-D's Books and Cooks
• Grilled Salsa by SueBee Homemaker
• Spicy Blender Salsa by Cheese Curd In Paradise
• Summer Charcuterie Board by Magical Ingredients
• Tomato Bacon Jam by Take Two Tapas
• Watermelon Margarita by Lemon Blossoms

Side Dishes Recipes

• Green Beans Almondine by Life Love and Good Food
• Olive Garden Salad by Devour Dinner
• Parmesan Roasted Zucchini Boats by Family Around the Table
• Zucchini Crisp by Kate's Recipe Box

Main Dish Recipes

• Chicken Asparagus Pasta Recipe by Hostess At Heart
• Grilled Choripán with Chimichurri by A Kitchen Hoor's Adventures
• Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene's Recipe Journal
• Heirloom Tomato Pie by The Fresh Cooky
• Mushroom Bourguignon by A Day in the Life on the Farm
• Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti

Dessert Recipes

• Blueberry Sour Cream Coffee Cake by House of Nash Eats
• Gluten Free Grilled Peach Shortcakes by Frugal & Fit
• Grilled Fruit Tortilla Rollups by The Freshman Cook
• Pavlovas with Whipped Cream and Berry Compote by Karen's Kitchen Stories
• Skillet Sourdough Blueberry Cobbler by Savory Moments
• Summer Berry Dutch Baby by The Redhead Baker

You can use any kind of mushrooms you want in this dish.  I used a mixture of baby bella and white button mushrooms.  If you want to make this a vegan dish simply use vegetable broth instead of the beef broth I used and a plant based butter substitute or a little more of the olive oil to finish the dish.  You will also want to use an egg free pasta if cooking vegan.

Serve this over egg noodles for a complete, one dish meal that is sure to become a regular on your menu rotation.

Pasta, Vegetarian, Meatless, Mushrooms, Onions

Entrees, Pasta

American

Yield: 4 servings

Author: Wendy Klik

Mushroom Bourguignon

This delicious meal is just as tasty as the beef version but without the meat. Chock full of vegetables the mushrooms add the umami so your family will never miss the beef.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1 T. olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 12 oz. mushrooms, I used button and baby bella, sliced
• 1/4 c. dry red wine
• 1 T. tomato paste
• salt and pepper, to taste
• 1 t. Italian Herb seasoning
• pinch of crushed red pepper
• 2 carrots, scraped and sliced
• 1 stalk celery, sliced
• 2 c. beef broth
• 1 T. butter, room temperature
• 1 T. cornstarch
• 2 T. water 
• 1/2 lb. Egg Noodles, cooked per package directions

Instructions

1. Heat the olive oil in a large skillet over med high heat.  Add the mushrooms, onions and garlic. Season with salt and pepper and cook until browned.
2. Add the wine and cook, scraping up any browned bits stuck to the pan, until it starts to evaporate.  Stir in the crushed red pepper, Italian herbs and tomato paste.
3. Add the carrots, celery and broth.  Bring to a boil, reduce heat to a simmer.  Cover and cook for about half an hour, until vegetables are tender.
4. Whisk together the cornstarch and water to make a slurry.  Increase the heat to the frying pan returning contents to a boil. Whisk in the slurry, stirring constantly for about a minute until the sauce thickens.  Reduce heat and whisk in the butter, a little at a time,  until incorporated.  If the sauce is too thick stir in a little more broth to reach desired consistency.  Serve over Egg Noodles.

Notes:

Adapted from a recipe found at Cooktoria

Nutrition Facts

Calories

217.02

Fat (grams)

7.49

Sat. Fat (grams)

2.54

Carbs (grams)

29.31

Fiber (grams)

4.31

Net carbs

25.01

Sugar (grams)

4.38

Protein (grams)

6.85

Sodium (milligrams)

466.09

Cholesterol (grams)

7.63

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