Mushroom Bourguignon over Creamy Polenta
A rich braised stew of mushrooms and vegetables in a red wine sauce is served over creamy polenta.
Equipment
- dutch oven
Ingredients
- 3 tbsp olive oil
- 3-4 carrots, sliced large
- 1 lbs baby bella/cremini mushrooms, stems trimmed
- 2 cups pearl onions thawed if frozen
- 2-3 garlic cloves, minced
- 1 cup Tuttorosso Italian Inspirations Tomato Puree
- salt and freshly ground pepper to taste
- fresh thyme, a few sprigs
- 2 bay leaves
- 1 cup vegetable broth
- 2 cups red wine
- polenta, cooked according to package directions
Instructions
- Preheat oven to 350.
- Heat a Dutch oven over medium-high heat with olive oil. Add the carrots and pearl onions and sauté for five minutes until the carrots are a little tender and caramelized.
- Add the garlic and mushrooms. Turn heat to low and sauté for 10 minutes.
- Season with salt and pepper. Add the thyme and bay leaves.
- Add the tomato puree, wine, and broth, stirring to combine.
- Cover and place in oven for approximately 1 hour. The vegetables should be fork tender and the broth reduced by half.
- While the Mushroom Bourguignon is cooking, prepare polenta according to package directions.
- Serve Mushroom Bourguignon over creamy polenta. Buon apetito!
Notes
I am using Tuttorosso Italian Inspirations Tomato Puree in this recipe.
I served this over creamy polenta but you can also serve this over egg noodles or mashed potatoes.
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