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.

Finely chop the onion and mince the garlic.

Chop the Vegetables

Clean and slice the fresh mushrooms into even pieces.

Slice the Mushrooms

Measure out 250 ml of vegetable broth and set aside.

Prepare the Broth

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.

Sauté the Onions and Garlic

Add the sliced mushrooms to the skillet. Sauté for about 8-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

Cook the Mushrooms

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.

Add Wine and Simmer

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.

Incorporate the Broth

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.

Prepare Creamy Polenta

Spoon the creamy polenta onto plates and top generously with the mushroom burgundy sauce.

Plate the Dish

Sprinkle the chopped fresh parsley over the top for a burst of freshness and color.

Garnish

Mushrooms

Red wine

Garlic

Onion

Thyme

Salt

Black pepper

Polenta

Water

Butter

Parmesan cheese

MUSHROOM BURGUNDY

Make MUSHROOM BURGUNDY Recipe in just 30m. 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.

Mushroom Burgundy Recipe

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