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mushroom-bourguignon-casserole-recipe

Mushroom Bourguignon Casserole

A hearty and delicious vegetarian casserole made with mushrooms and a rich bourguignon sauce.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine French
Servings 4 servings
Calories 250 kcal

Equipment

  • Oven
  • Casserole Dish
  • Skillet

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.

Nutrition value:

Calories: 250kcalCarbohydrates: 30gProtein: 7gFat: 10gSaturated Fat: 1.5gSodium: 600mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Keywords:

Keyword Casserole, Vegetarian
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