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August Doctors Entrée Europe Recipes Religious Saints

Saint Bernard of Clairvaux

Feast Day: August 20

Mushroom Bourguignon Recipe

How to make Mushroom Bourguignon

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Today we are feasting with… Saint Bernard of Clairvaux.

Saint Bernard of Clairvaux

To celebrate his feast day, we’re making Mushroom Bourguignon.

For more information about Saint Bernard of Clairvaux, please visit the website of Franciscan Media. You can also listen to this short audio clip to learn more about Saint Bernard of Clairvaux.

Saint Bernard’s feast day is August 20, and he is the patron of candlemakers. Saint Bernard of Clairvaux, pray for us!

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Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 Onion, thinly sliced
  • 1/2 pound Carrots, cut diagonally in 1-inch pieces
  • 2 cloves Garlic, minced
  • 1/2 pound Cremini Mushrooms, stems removed and thickly sliced
  • 3/4 teaspoon Salt, to taste
  • 1/4 teaspoon Black Pepper, to taste
  • 1 teaspoon dried Thyme
  • 2 Tablespoons Tomato Paste
  • 1/2 cup Dry Red Wine (such as Burgundy)
  • 1 1/2 cups Vegetable Stock
  • 1/2 cup frozen Peas 
  • 1/4 cup Water
  • 1 Tablespoon Cornstarch 

Potatoes:

  • 4 Russet Potatoes, peeled and large diced
  • 1/2 cup Butter
  • 1/2 Tablespoon Salt
  • 1/2 Tablespoon Black Pepper
  • 1/2 cup Half & Half

Preparation Instructions:

  1. Bring potatoes to a boil in a medium pot. Cook over medium heat for about 15 minutes or until tender, drain.
  2. Transfer back to the pot, add butter, salt, pepper, and half and half and mash together using a potato masher or hand mixer. Set aside.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add onion and carrots and sauté for 4-5 minutes, until softened.
  5. Add garlic, mushrooms, salt, pepper, and thyme. Sauté for another minute, stirring frequently.
  6. Mix in tomato paste.
  7. Deglaze with red wine and cook for about 2 minutes.
  8. Pour in vegetable broth and peas.
  9. Allow to simmer, covered, over low-medium heat for about 15 minutes or until the carrots and peas are softened.
  10. Combine water and cornstarch in a small bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir, the sauce will begin to thicken. Let simmer for a few more minutes.
  11. Serve atop the mashed potatoes.