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Mushroom Bourguignon over Creamy Polenta

Mushroom Bourguignon over Creamy Polenta

A rich braised stew of mushrooms and vegetables in a red wine sauce is served over creamy polenta.
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Servings 4


  • dutch oven


  • 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


  • 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!


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.