Simple Mushroom Bourguigon

Simple Mushroom Bourguigon

Prep Time 25 minutes
Cook Time 40 minutes
Course Dinner, Main Course
Cuisine Camping, Vegetarian
Servings 4 people


  • 1 Casserole Dish


  • 9 oz carrots (diced or sliced)
  • 9 oz pearl onions or small shallots
  • cooking oil
  • 1 1/2 lbs baby bella mushrooms or diced crimini
  • 3/4 cup red wine
  • 2 tbsp tomato puree
  • 1/3 vegetable stock cube
  • 1 cup water
  • 1 tsp thyme
  • 3 bay leaves
  • Black pepper to taste


  • Top and tail then peel the small onions but don't dice. Small carrots remove top and tails, large carrots can be diced and/or sliced just don't make them to small.
  • Heat oil in a pan and add the carrots and onions. Also add the mushrooms. If they are small just pop them in otherwise I cut them in two.
  • Heat over a medium heat for about 10 minutes, adding the crushed garlic cloves near the en When mushrooms are cooked tip everything into a casserole dish.d.
  • Return the pan to the heat and add red wine. Turn up the heat and add the other ingredients. Make sure everything is well mixed and the juices on the pan are scrapped off into the mix.
  • Pour the mixture over the mushroom, carrots and onions. Pop the lid on the casserole dish and place in an oven heated to 375 F for about 40 minutes.
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