Published: by Absolutely Recipes, in the recipes category.

Mushroom & Bean Bourguignon Recipe.

Ingredients:

4 TBSPs olive oil, divided
5 medium carrots, cut into 1-inch pieces
2 medium onions, halved and sliced
2 garlic cloves, minced
8 large portobello mushrooms, cut into 1-inch pieces
1 TBSP tomato paste
1 bottle (750 ml) dry red wine
2 cups mushroom broth or vegetable broth, divided
1 TSP salt
1 TSP minced fresh thyme or 1/2 TSP dried thyme
1/2 TSP pepper
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 package (144 ounces) frozen pearl onions
3 TBSPs all-purpose flour

Recipe Instructions:

In a Dutch oven, heat 2 TBSPs oil over medium-high heat.
Add carrots and onions; cook and stir 8-10 minutes or until onions are tender.
Add garlic; cook 1 minute longer.
Remove from pan.

In same pan, heat 1 TBSP oil over medium-high heat.
Add half the mushrooms; cook and stir until lightly browned.
Remove from pan; repeat with remaining 1 TBSP oil and mushrooms.

Return all mushrooms to pan.
Add tomato paste; cook and stir 1 minute.
Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil.
Reduce heat; simmer, covered, 25 minutes.

Add beans and pearl onions; cook 30 minutes longer.
In a small bowl, whisk flour and remaining broth until smooth; stir into pan.
Bring to a boil; cook and stir until slightly thickened, about 2 minutes.

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