Name: Mushroom-Bean Bourguignon
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 4 tablespoons olive oil, divided -; 5 medium carrots, cut into 1-inch pieces -; 2 medium onions, halved and sliced -; 2 garlic cloves, minced -; 8 large portobello mushrooms, cut into 1-inch pieces -; 1 tablespoon tomato paste -; 1 bottle (750 ml) dry red wine -; 2 cups mushroom broth or vegetable broth, divided -; 1 teaspoon salt -; 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme -; 1/2 teaspoon pepper -; 2 cans (15-1/2 ounces each) navy beans, rinsed and drained -; 1 package (14.4 ounces) frozen pearl onions -; 3 tablespoons all-purpose flour -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom-Bean Bourguignon

1. 4 tablespoons olive oil, divided -

2. 5 medium carrots, cut into 1-inch pieces -

3. 2 medium onions, halved and sliced -

4. 2 garlic cloves, minced -

5. 8 large portobello mushrooms, cut into 1-inch pieces -

6. 1 tablespoon tomato paste -

7. 1 bottle (750 ml) dry red wine -

8. 2 cups mushroom broth or vegetable broth, divided -

9. 1 teaspoon salt -

10. 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme -

11. 1/2 teaspoon pepper -

12. 2 cans (15-1/2 ounces each) navy beans, rinsed and drained -

13. 1 package (14.4 ounces) frozen pearl onions -

14. 3 tablespoons all-purpose flour -

How to cook deliciously - Mushroom-Bean Bourguignon

1. Stage

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.

2. Stage

In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining 1 tablespoon oil and mushrooms.

3. Stage

Return all 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.

4. Stage

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 until slightly thickened, about 2 minutes.