Craving the sophistication of a classic French Beef Bourguignon, but don’t have several hours to dedicate?

You’re in luck.

This rich and velvety Mushroom Burgundy takes a lot less time and will leave you licking the dish (if not your date) when you’re done.

Warning: This will take about an hour to get the desired depth of flavor, but it’s a lot of hands-off cooking, so grab yourself a good book, lean against the counter and savor the downtime while you have it.

Plus, it’s totally worth it.

Chicken Pesto Spaghetti Squash

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  • 4 tbsp butter
  • 4 tbsp extra virgin olive oil
  • 4 cups assorted mushrooms, sliced, diced and chopped
  • 1 onion, thinly sliced 
  • 4 carrots, thinly sliced
  • 2 tbsp fresh thyme
  • 2 tbsp parsley, chopped
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 1 tbsp garlic, minced
  • 2 cups beef stock
  • 1 tbsp cornstarch
  • 1 tbsp water
  • Salt
  • Pepper


Step 1

Over medium high heat, brown your mushrooms in 2 tbsp butter and 2 tbsp olive oil.

Season generously with salt and pepper.

Once golden, brown and delicious, remove from pan and set aside.

Step 2

Add remaining butter and olive oil to the pan.

Brown your carrots and onions, allowing them to get a nice roasty color before moving on.

Season generously with salt and pepper.

Step 3

Add garlic and tomato paste.

Stir to incorporate for a minute or two before adding your wine.

Simmer until wine is reduced by half.

Step 4

Add beef stock and thyme.

Bring to a boil and simmer for a good 5 minutes before adding your mushrooms back into the mix.

Step 5

Continue to simmer until sauce is thick, velvety and reduced by half.

If your sauce is struggling to thicken, go ahead and add a small amount of slurry.

(A slurry is a liquidy paste that is equal parts cornstarch and water.)

Step 6

Give your sauce a taste, adding more salt and pepper as needed.

Serve over cheesy polenta and garnish with parsley.