Mushroom Bourguignon with Creamy Asiago Polenta
Mushroom bourguignon features a savory red wine mushroom sauce served on top of creamy asiago polenta.
Servings 6 servings
Calories 334kcal
Ingredients
Mushroom Bourguignon
- 2 lbs mixed mushrooms (shiitake, button, cremini, or oyster)
- 3 tablespoons olive oil, divided
- 2 medium carrots, sliced into 1/4-in thick slices
- 2 small shallots, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1-1/2 cups pearl onions, thawed
- 1-1/2 cups beef broth (or vegetable broth if vegetarian)
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons all-purpose flour
Asiago Polenta
- 5 cups water
- 1-1/2 cups finely-ground yellow cornmeal
- 2 tablespoons unsalted butter
- 1/3 cup Asiago cheese
- Salt and pepper to taste
Instructions
Mushroom Bourguignon
- Remove stems from mushrooms and tear into 1-in pieces (leave smaller ones whole) Heat 1 tablespoon olive oil in a dutch oven or large saucepan over medium-high heat until shimmery. Working in batches, add half of mushrooms and saute several minutes until tender. Repeat with remaining mushrooms and 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in same pan over medium-high heat until shimmery. Add carrot and shallot and saute 3-5 minutes until lightly browned. Add garlic and tomato paste and cook several minutes until fragrant.
- Pour wine into pan and use a wooden spoon to scrape up any browned bits. Bring wine to a simmer over medium-high heat and cook until reduced in half.
- Add pearl onions, broth, bay leaf, thyme, rosemary, and mushrooms to pan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and let simmer 20-25 minutes until vegetables are very tender and liquid is reduced.
- In a small bowl, whisk flour with a little braising liquid from pan until smooth. Fold into bourguignon until smooth and thickened. Discard bay leaf, thyme, and rosemary sprigs and keep bourguignon warm until ready to serve.
Asiago Polenta
- In a large saucepan, salt water and bring to a boil over high heat. Reduce heat to medium-low and slowly whisk in cornmeal until smooth, whisking constantly to avoid lumps.
- Let polenta cook over medium-low heat (stirring frequently so polenta doesn't stick to bottom of pan) until polenta is thickened and tender, about 10-15 minutes of cooking.
- Once polenta is softened and tender, remove from heat and stir in butter and asiago cheese until melted. Season polenta with salt and pepper to taste and keep warm until ready to serve. (if not serving right away and polenta starts to dry out, reheat over low heat and whisk in a little extra water as needed until creamy)
- To serve, spoon polenta into serving bowls and top with mushroom bourguignon. Enjoy!
Notes
Storing Instructions
Store mushroom bourguignon and polenta in refrigerator up to 6 days.
Nutrition
Serving: 6oz mushrooms and 6 oz polenta | Calories: 334kcal | Carbohydrates: 38.5g | Protein: 10.9g | Fat: 14.1g | Saturated Fat: 4.5g | Cholesterol: 14mg | Sodium: 317mg | Potassium: 841mg | Fiber: 5.2g | Sugar: 6.2g | Calcium: 61mg | Iron: 6mg