MUSHROOM BURGUNDY Recipe
Savor the rich flavors of our Mushroom Burgundy, featuring sautéed mushrooms simmered in a robust red wine sauce, served on a bed of creamy polenta.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms and Sauce
Polenta
Method
Preparation of Ingredients
Slice the Mushrooms
Clean and slice the fresh mushrooms into even pieces.
Prepare the Broth
Measure out 250 ml of vegetable broth and set aside.
Cooking the Mushroom Burgundy
Sauté the Onions and Garlic
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add Wine and Simmer
Pour in the 250 ml of red wine (preferably Burgundy) and add the dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
Incorporate the Broth
Add the vegetable broth to the skillet. Continue to simmer for another 10 minutes, letting the sauce reduce slightly. Season with salt and freshly ground black pepper to taste.
Serving with Polenta
Prepare Creamy Polenta
While the mushroom sauce is simmering, prepare the polenta according to package instructions. Typically, this involves boiling water, adding polenta, and stirring until thickened, then mixing in butter and cheese for creaminess.
Plate the Dish
Spoon the creamy polenta onto plates and top generously with the mushroom burgundy sauce.
Garnish
Sprinkle the chopped fresh parsley over the top for a burst of freshness and color.
