Skip to main content
Mushroom Bourguignon with Creamy Polenta & Roasted Brussels Sprouts
2 or 2 or 6 Serving Dinner

Mushroom Bourguignon

with Creamy Polenta & Roasted Brussels Sprouts

Tags:
SERVINGS
2 2
PREP & COOK TIME
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INGREDIENTS

Allergens: N/A
SERVINGS
2 2
PREP & COOK TIME
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Mince the garlic. Peel and dice the onion. Peel and dice the carrot. Trim and quarter the Brussels sprouts. Slice the cremini mushrooms. Mince the roasted tomatoes. Place a small saucepan over high heat with 2 cups water. Cover and bring to a boil for step 6.

2
Roast the Brussels sprouts

Transfer the quartered Brussels sprouts to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, about 11 to 13 minutes.

3
Sear the mushrooms

Place a medium saucepan over high heat with 1 tbsp olive oil. Once hot, add the sliced mushrooms and cook until browned in places, about 3 to 5 minutes. Transfer the seared mushrooms to a plate.

4
Start the bourguignon

Return the saucepan to medium-high heat with 1 tbsp olive oil. Add the diced onion, diced carrot, and ¼ tsp pepper. Cook until softened, about 3 to 5 minutes. Add the minced garlic, minced roasted tomatoes, and dried thyme. Cook until aromatic, about 1 minute.

5
Finish the bourguignon

Add 1 cup water, cornstarch, and just half the bouillon cube to the saucepan and whisk well to combine. Cook until the sauce comes to a boil and thickens, about 4 to 5 minutes. Add the seared mushrooms. The sauce should be just thick enough to coat the mushrooms. Taste and adjust seasoning with salt and pepper.

6
Cook the polenta

Once the water in the small saucepan is boiling, slowly add the polenta, whisking continuously, until it thickens, about 2 to 3 minutes. Remove from the heat, add the butter, and whisk well. Divide the creamy polenta between plates and top with the mushroom bourguignon. Serve with roasted Brussels sprouts. Dig in!

SIMILAR RECIPES