Photo: Andrew Ridley
Mushroom Bourguignon
14 ingredients
Serves 4
openrecipes
Bourguignon without the beef but all of the indulgence - suitable for a weekday meal
Estimated Nutrition (whole recipe, rough)
1245
Calories
68g
Protein
48g
Fat
128g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tblsp olive oil
- 2 tblsp butter, softened
- 900g Portobello Mushrooms, in 1/4 inch slices
- 1/2 Carrot, finely diced
- 1 small Onion, finely diced
- 2 cloves Garlic, crushed
- 125ml full-bodied red wine - Burgandy
- 250ml Vegetable stock (use Beef if not making for vegetarians)
- 1 tblsp Tomato Puree
- 1 tsp fresh Thyme leaves (1/2tsp if dried)
- 1 1/2 tblsp Plain Flour
- 125g small onions - eg Shallots
- Egg Noodles, for serving
- To Serve - sour cream, chopped chives or parsley (Optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes