Mushroom Bourguignon Casserole Recipe

If you're craving a hearty, comforting dish that's packed with flavor, this Mushroom Bourguignon Casserole is just the ticket. Imagine tender mushrooms and baby carrots simmered in a rich red wine sauce, all baked to perfection. It's a vegetarian twist on a classic French dish, and trust me, you won't miss the meat. Let's dive into this savory delight!

The name of the recipe: Mushroom Bourguignon Casserole Recipe

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 500 g mushrooms, sliced
• 2 tbsp flour
• 1 cup red wine
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• 2 cups baby carrots
• 1 cup frozen peas
• to taste salt and pepper

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent.
3. Add the garlic and cook for another minute.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown.
5. Sprinkle the flour over the mushrooms and stir well to coat.
6. Pour in the red wine and vegetable broth, stirring constantly until the mixture thickens.
7. Add the tomato paste, thyme, rosemary, baby carrots, and frozen peas. Stir to combine.
8. Season with salt and pepper to taste.
9. Transfer the mixture to a casserole dish and bake in the preheated oven for 45 minutes.
10. Let cool slightly before serving. Enjoy!