Oh My Veggies · by Nicole★ 4.6 (10)
Mushroom Bourguignon recipe
NUTRITION · PER SERVING115M COOK
CAL 15%·PRO 10%
CARBS 26G35% OF CAL
4G FIBER9G SUGAR13G OTHER
FAT 10G30% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian take on beef bourguignon with mushrooms braised in red wine and vegetables. Rich, earthy, and deeply flavored.
mainfrench⏲️ slow cooker🥄 saucepandairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tbs olive oil
- 4 to 5 very large portobello mushrooms (stalks removed and cut into bit size chunks)
- 10 shallots (peeled)
- 300 g of button mushrooms (quartered (10 1/2 oz))
- 6 large carrots (peeled and roughly chopped)
- 3 cloves garlic (peeled)
- 2 stalks celery
- 2 zucchini (roughly chopped)
- 6 sprigs thyme
- 3 bay leaves
- 1 bottle red wine
- 1 cup vegetable stock
- salt and pepper to taste
- 1/3 cup flour
At a glance
PER SERVING · TIME 115M
CAL 15%·PRO 10%
CARBS 26G35% OF CAL
4G FIBER9G SUGAR13G OTHER
FAT 10G30% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h 30m
- Sodium
- 281mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 826mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 281MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.