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Mushroom, onion & spinach Bourguignonne


  • Heat a thin layer of oil in a heavy-bottomed pan and gently sauté the onions and garlic with the hearty mushrooms, tossing now and again.
  • Add the flour and stir until well combined.
  • Then add the red wine with ½ cup stock, the tomatoes, seasonings and parsley. Stir well and gently cook until the onions are tender, adding more stock if needed.
  • When ready, stir through any delicate mushrooms with the tarragon and spinach. Briefly cook to wilt the spinach and taste for seasoning.
  • Serve as is or on toasted sourdough.


  • olive oil
  • 10 baby onions (or shallots), peeled
  • 1-2 large garlic cloves, crushed
  • a variety of mushrooms, cleaned & cut or sliced, as necessary
  • 1 tbsp plain flour
  • ½ cup red wine
  • ½-1 cup vegetable stock
  • ½-1 can diced tomatoes
  • sea salt & freshly ground pepper
  • 1 tbsp chopped fresh parsley
  • 1 heaped tspn fresh tarragon leaves
  • a good handful of baby spinach leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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