Mushroom Burgundy Sauce Over Polenta
This recipe is a bold blend of flavors that works perfectly for dinner or to serve for a gathering of friends. It pairs well with a variety of salads and is very satisfying. The mushrooms burst with flavor simmered in the burgundy wine. You’ll definitely want seconds.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Mushroom Burgundy Sauce
Mushroom Burgundy Sauce Over Polenta
This recipe is a bold blend of flavors that works perfectly for dinner or to serve for a gathering of friends. It pairs well with a variety of salads and is very satisfying. The mushrooms burst with flavor simmered in the burgundy wine. You’ll definitely want seconds.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Mushroom Burgundy Sauce
Ingredients
  • 24 oz cremini mushrooms sliced (3, 8 oz packages)
  • 1 medium red onion chopped
  • 2 large carrots peeled, cut in half and sliced
  • 1/2 cup pearl onions frozen is the easiest to use
  • 4 cloves garlic minced
  • 1/2 tsp dried rosemary
  • 1 tsp mustard powder
  • 1/2 tsp dried thyme
  • 1 15 oz can diced tomatoes finely chopped in a blender or food processor
  • 2 Tbl Vegan Worcestershire sauce
  • 4 green onions chopped
  • 1 1/2 cup red wine
  • 1/4 cup parsley chopped
  • 1 cup unsweetened non-dairy milk or vegetable broth
  • 1 18 oz store-bought pre-made polenta or made from scratch
Instructions
  1. Saute onion in water until softened in a large saute pan. Add garlic, mushrooms, carrots, and spices and continue to cook until mushrooms are golden and tender and the moisture has evaporated. Keep the brown bits as they add flavor.
  2. Add the wine and scrape the bottom of the pan to release the brown bits. Then add the tomatoes, Worchestershire sauce, green onions. Continue to cook until reduced by about half.
  3. Soften pre-made polenta by warming in the microwave. Add about 1 cup unsweetened, non-dairy milk or broth and stir to combine until it’s about the consistency of mashed potatoes.
  4. Add chopped parsley at the last minute.
  5. Serve mushrooms with sauce over softened polenta.

This recipe was printed from plantbasedcooking.com