Bourguignon de Champignons

Ingredients

• 16 ounces button mushrooms
• 2 cups red wine
• 2 medium carrots
• 1 large onions
• 4 cloves garlic
• 1 teaspoon thyme
• 2 leaves bay leaves
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons parsley
• 2 medium potatoes

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Clean and quarter the button mushrooms.

3. 3

   Peel and slice the carrots into 1/4-inch thick rounds.

4. 4

   Dice the large onion and mince the garlic cloves.

5. 5

   In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

6. 6

   Add the diced onions and cook for about 5 minutes until translucent.

7. 7

   Add the minced garlic and sliced carrots to the pot and cook for an additional 3 minutes.

8. 8

   Stir in the quartered mushrooms and cook for about 7-10 minutes until they start to soften.

9. 9

   Pour in 2 cups of red wine and bring to a simmer, scraping the bottom of the pot to deglaze.

10. 10

    Add 2 cups of vegetable broth, 1 teaspoon of thyme, 2 bay leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper.

11. 11

    Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.

12. 12

    Bake in the oven for 1 hour, stirring halfway through.

13. 13

    While the bourguignon is baking, peel and dice the potatoes into 1-inch cubes.

14. 14

    After 1 hour, add the diced potatoes to the pot, stir well, and return to the oven for an additional 30 minutes.

15. 15

    Once the vegetables are tender and the sauce has thickened, remove the pot from the oven.

16. 16

    Discard the bay leaves and sprinkle with chopped parsley before serving.

17. 17

    Serve hot with crusty bread or over a bed of rice, if desired.