Mushroom Bourguignon With Creamy Polenta

Rich, savory, and comforting, this recipe makes the perfect hearty meal for a cozy night in.

By Maddie Augustin | Experience Life

Makes 6 servings
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

Polenta

4 cups water
½ tsp. sea salt
1 cup polenta
2 tbs. salted butter

Mushroom Stew

16 oz. mixed mushrooms of choice, sliced
1 tbs. avocado oil
1 tsp. sea salt, divided
¼ tsp. freshly ground black pepper
2 tbs. salted butter
1 large yellow onion, diced (discover what “The Best Way to Chop and Cook Onions for Maximum Flavor” is)
3 medium carrots, roughly chopped
2 tbs. tomato paste
3 cloves garlic, minced
2 tbs. cornstarch
1 cup dry red wine
4 sprigs fresh thyme
2 cups pearl onions, ends trimmed and peeled
1 cup vegetable broth, plus more as needed
1 tbs. coconut aminos, tamari, or soy sauce
½ tsp. smoked paprika
½ cup chopped flat-leaf parsley, to garnish

Directions

STEP 1

Preheat the oven to 450 degrees F.

STEP 2

Bring the water and salt to a boil. Slowly whisk in the polenta, then cover the pot and reduce the heat to low. Cook, stirring occasionally, until the polenta is creamy and tender, about 30 minutes. Remove from heat and stir in the butter, then cover to keep warm.

STEP 3

While the polenta is cooking, toss the mushrooms with the avocado oil, ½ teaspoon of the salt, and the pepper.

STEP 4

Spread the mushrooms in a single layer on a rimmed baking sheet, and bake until deeply browned, about 15 to 18 minutes.

STEP 5

Meanwhile, add the butter to a large Dutch oven over medium heat. Add the yellow onion, carrots, and remaining ½ teaspoon of salt, and cook until the vegetables are tender and begin to brown, about 12 to 15 minutes.

STEP 6

Push the carrots and onion aside, and add the tomato paste to the center of the pan. Cook, stirring frequently, until caramelized and darkened in color, about two to three minutes.

STEP 7

Stir in the garlic and cook until fragrant, about one minute more.

STEP 8

Add the mushrooms and cornstarch, and stir until the vegetables are evenly coated.

STEP 9

Add the wine, scraping the bottom of the pot to deglaze any brown bits, and cook until the wine is halved in volume, about three minutes.

STEP 10

Add the thyme, pearl onions, vegetable broth, coconut aminos, and paprika. Adjust the heat as needed to maintain a steady simmer, cover, and cook for 15 minutes or until all the vegetables are tender and the liquid has thickened.

STEP 11

Add a splash of vegetable broth to thin the stew if desired.

STEP 12

Pluck out the thyme sprigs and discard.

STEP 13

Serve the stew over the creamy polenta, garnished with the fresh parsley.

Photography: Terry Brennan; Food Stylist: Betsy Nelson.

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This Post Has One Comment

Stacey Brahmey says:

February 16, 2025 at 3:09 pm

This recipe was delicious and enjoyed by both my gluten-free vegetarian daughter and my very non-vegetarian husband. Thank you!

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