Low Sodium Mushroom Bourguignon

Total time1 hr 10 min

Prep time20 min

Cook time50 min

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Ingredients

4 servings

3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 lb cremini mushrooms, quartered
8 oz shiitake mushrooms, stems removed, caps sliced ½ inch thick
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
1 medium yellow onion, finely diced
2 medium carrots, peeled and cut into ½-inch rounds
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp balsamic vinegar
2 cups beef broth
1 cup water
6 sprigs fresh thyme
2 bay leaves
1 tbsp arrowroot starch
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the cremini and shiitake mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes until the undersides are deep golden brown. Stir and continue cooking for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Season with ¼ tsp salt and ⅛ tsp pepper, then transfer to a plate and set aside.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.

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