Mushroom bourguignon

Category: Vegetable and fruit dishes
Kitchen: french
Mushroom bourguignon

Ingredients

Champignon 300 grams
onions are very small, but pearl is better 10-12 pieces
large carrots 1 piece
medium tomato 2 pieces
garlic 1 clove
semi-sweet red wine 75 milliliters
water or vegetable broth 75 milliliters
salt taste
sugar 1 tbsp. spoon (to taste)
pepper mix taste
thyme 2-3 twigs
vegetable oil 3 tbsp. spoons
flour 2 tsp

Cooking method

  • Mushroom bourguignonCut off the roots of the onion, wash and boil after boiling for 5 minutes.
  • Mushroom bourguignonCover with cold water. Let stand for a few minutes.
  • Mushroom bourguignonClean.
  • Mushroom bourguignonCut the mushrooms into plates.
  • Mushroom bourguignonCut the carrots into rings 3-4 mm wide.
  • Mushroom bourguignonFry in a little vegetable oil for 5 minutes.
  • Mushroom bourguignonLightly fry the onion in vegetable oil.
  • Mushroom bourguignonAdd carrots to the onion and fry everything together. The carrots should be almost ready.
  • Mushroom bourguignonAdd finely chopped garlic. Fry.
  • Garlic should only give off a smell, but it should not burn.
  • Mushroom bourguignonFinely chop the tomatoes and add to the vegetables. Mix.
  • Mushroom bourguignonAs soon as the tomatoes are juiced well, add flour and stir.
  • Mushroom bourguignonPour in wine. Stir and boil over low heat in half.
  • Mushroom bourguignonPour in water or vegetable broth. Add sugar to taste, season with salt. Add thyme. Cook for 15-20 minutes, stirring occasionally.
  • Mushroom bourguignonAdd the mushrooms along with the resulting liquid. Mix. Try it. Bring to taste. Spice up. Put out 5-7 minutes.
  • Mushroom bourguignon
  • Mushroom bourguignon
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Note

What is bourguignon? This is one of the peasant dishes that has taken root in the "haute cuisine". The classic bourguignon is made from pieces of beef in a thick wine sauce. This is a traditional but not common French dish. I bring to your attention a vegetarian version of the mushroom bourguignon. Delicious. Recommend!

kirch
Angela, what a great recipe. It still suits me because of the small onion. I have not had a bow this year. I'll just cook it with meat and without wine. Or will it no longer be bourguignon?
ang-kay
Ludmila, Thank you. Without wine, it will no longer be bourguignon, but it will also be delicious. And with meat it is generally cool.
Myrtle
Another tasty treat from Angela! While in the tabs. Thank you!!!
ang-kay
Natashik, Thank you. It's really delicious)
julia_bb
AngelaHow delicious Interesting bourguignon, I like the name). I'll try to cook it soon!
ang-kay
Yulia, I will be glad if you like it)
mirtatvik
ang-kay, Angela, a wonderful recipe! Thank you!

I haven't seen you for a long time, I missed you!

elmi
Angela, tell me, why cook the onion and then boil it to taste in the finished dish?
ang-kay
Quote: mirtatvik
recipe!
Tanya, not at all.

Yes, like here all the time, only less often exhibited.

Quote: Emi
Why cook the onion and then boil it to taste in the finished dish?
elmi, if it is not boiled, then it will be just raw. It's elementary. And it was boiled and then fried and stewed. What is it boiled?
Fotina
Tax. I have bourguignon for dinner tomorrow. With chanterelles))
ang-kay
Well, Svetik, come on! Hope you like it)
Gata
What an interesting recipe - a must-try
ang-kay
Anya, I will be glad if you like it)
kristina1
ang-kay, Angelica, Ukraine is near .... to come for a bourguignon?
ang-kay
Are you in Moldova now? Then the steering wheels are faster)
kristina1
Quote: ang-kay
Are you in Moldova now? Then the steering wheels are faster)
Well, yes, I have been in Moldova since Saturday, in Chisinau ...

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