"@tuttorossotomatoes @thefeedfeed (#ad) The best thing about winter and cold weather is that we can enjoy extremely delicious and hearty comfort food. There's nothing better than a marriage of broth, wine, and vegetables simmering together, like this Mushroom Bourguignon stew, an adaptation of the classic beef Bourguignon. Easier, much quicker to cook, and yet quite mouthwatering, you do not even miss the meat.
Served over warm polenta, mashed potatoes, or pasta, this dish is so satisfying. What makes a dish much tastier is when you use high-quality products such as Tuttorosso Tomato Puree Extra Thick with Sweet Basil from the Italian Inspirations line. Their sustainably produced tomato products have no artificial colors, flavors, or preservatives. They preserve the freshness of vine-ripened tomatoes they only use a steam process, so the tomatoes remain natural and nothing is processed. How cool is that! I now buy @tuttorossotomatoes regularly. I always have cans available in my pantry as I feel confident that I can create the perfect meal and receive a sense of accomplishment and personal fulfillment from the experience of cooking with @tuttorossotomatoes. This recipe is the one you want to serve to your family on a cold-weather night and bring excitement and happiness to their faces. It is the most comforting and flavorful vegetarian stew that you have ever had. So, cozy up and enjoy a warm bowl of stew!
#tuttorossotomatoes #feedfeed #comfortfood"
Mushroom Bourguignon over Polenta
3
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 1hr 10mins
Serves or Makes: 3-4
Recipe Card
ingredients
- 3 tablespoons olive oil
- 4 large carrots, sliced
- 2 cups pearl onions, thawed if frozen
- 3 cloves of garlic, minced
- 1 pound of mushroom, baby bella and cremini
- kosher salt, to taste
- black pepper, to taste
- a few sprigs of fresh thyme
- bay leaves
- 1 cup Tuttorosso Tomato Puree Extra Thick with Sweet Basil
- 1 cup vegetable broth
- 2 cups red wine
- store bought polenta, cook as per package instruction
Method
Step 1
Preheat oven to 350 degrees.
Step 2
Heat oil in a dutch oven over medium-high. Add carrots and pearl onions and sauté for about 5 minutes. Add garlic and mushrooms and reduce heat to low. Cook, stirring occasionally, for about 10 minutes. Season with salt and pepper to taste, then add the thyme and bay leaves.
Step 3
Add Tuttorosso Tomato Puree Extra Thick with Sweet Basil, broth, and red wine and stir to combine. Cover pan and place in the oven until vegetables are tender and liquid is reduced by half, about 1 hour. Taste and season with salt and black pepper.
Step 4
Meanwhile, cook polenta according to package instructions.
Step 5
Spoon polenta into bowls and top with mushroom bourguignon. Serve immediately.