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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:
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent.
- Add the garlic and cook for another minute.
- Add the sliced mushrooms and cook until they release their moisture and start to brown.
- Sprinkle the flour over the mushrooms and stir well to coat.
- Pour in the red wine and vegetable broth, stirring constantly until the mixture thickens.
- Add the tomato paste, thyme, rosemary, baby carrots, and frozen peas. Stir to combine.
- Season with salt and pepper to taste.
- Transfer the mixture to a casserole dish and bake in the preheated oven for 45 minutes.
- Let cool slightly before serving. Enjoy!
What You Will Need
Read more: Beef Bourguignon Stew Recipe
What you will need to make mushroom bourguignon casserole
- Olive oil: Adds richness and helps sauté the onions and garlic, creating a flavorful base for the dish.
- Onion: Provides a sweet, aromatic foundation that enhances the overall flavor profile.
- Garlic: Infuses the dish with a robust, savory depth that complements the mushrooms.
- Mushrooms: The star ingredient, offering a meaty texture and earthy flavor.
- Flour: Thickens the sauce, giving the casserole a hearty consistency.
- Red wine: Adds complexity and depth, balancing the earthy mushrooms with a touch of acidity.
- Vegetable broth: Provides a savory liquid base that melds all the flavors together.
- Tomato paste: Concentrated flavor that adds richness and a slight tang.
- Thyme: Brings a subtle, earthy aroma that enhances the mushroom flavor.
- Rosemary: Adds a piney, aromatic note that complements the thyme.
- Baby carrots: Adds sweetness and a tender texture, balancing the savory elements.
- Frozen peas: Provides a pop of color and a sweet, fresh flavor.
Tools and Instruments Required
What tools/instruments will be needed to make Mushroom Bourguignon Casserole Recipe
- Skillet: Essential for sautéing onions, garlic, and mushrooms to develop deep flavors before baking.
- Casserole dish: Needed for baking the mixture, ensuring even cooking and a cohesive dish.
- Wooden spoon: Ideal for stirring ingredients without scratching the skillet or casserole dish.
- Measuring cups: Accurate measurements of liquids and dry ingredients ensure the recipe turns out perfectly.
- Oven: Bakes the casserole to meld flavors and cook vegetables thoroughly.
Mushroom Bourguignon Casserole
A hearty and delicious vegetarian casserole made with mushrooms and a rich bourguignon sauce.
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Ingredients:
Main 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:
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent.
- Add the garlic and cook for another minute.
- Add the sliced mushrooms and cook until they release their moisture and start to brown.
- Sprinkle the flour over the mushrooms and stir well to coat.
- Pour in the red wine and vegetable broth, stirring constantly until the mixture thickens.
- Add the tomato paste, thyme, rosemary, baby carrots, and frozen peas. Stir to combine.
- Season with salt and pepper to taste.
- Transfer the mixture to a casserole dish and bake in the preheated oven for 45 minutes.
- Let cool slightly before serving. Enjoy!
Notes:
This dish pairs well with crusty bread or mashed potatoes.
Read more: Instant Pot Beef Bourguignon Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 7gFat: 10gSaturated Fat: 1.5gSodium: 600mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but stop before baking.
- Let the mixture cool completely.
- Cover the casserole dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
- When ready to bake, preheat the oven and bake as directed.
Freezing Instructions
- Follow the recipe up to the baking step.
- Allow the mixture to cool completely.
- Transfer to a freezer-safe container or wrap the casserole dish tightly.
- Label with the date and freeze for up to 3 months.
- To reheat, thaw in the fridge overnight.
- Bake in a preheated oven until heated through, about 50-60 minutes.
Using red wine in this Mushroom Bourguignon Casserole not only adds depth to the flavor but also helps to tenderize the mushrooms, making them extra juicy and delicious.
Frequently Asked Questions
FAQ:
Can I use a different type of mushroom?
Yes, you can use any variety you like. Button, cremini, or portobello work well.
Can I make this dish ahead of time?
Absolutely. Prepare it up to the baking step, then refrigerate. Bake when ready to serve.
What can I substitute for red wine?
Use extra vegetable broth or a splash of balsamic vinegar for depth of flavor.
Is this recipe gluten-free?
Not as written, but you can use gluten-free flour to make it suitable.
Can I add other vegetables?
Sure, feel free to add veggies like bell peppers or zucchini for extra variety.
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