Mushroom Carbonade Flamande
A Belgian-style vegetarian mushroom and onion stew braised in dark ale with Dijon mustard and thyme. Light brown sugar and apple cider vinegar add a modest sweet-sour balance.
- belgian
- braised
- carbonade flamande
- cold weather
- comfort food
- cremini mushrooms
- dairy-free
- dark ale
- dijon mustard
- dinner
- dutch oven
- egg-free
- entertaining
- guinness extra stout
- lunch
- main course
- make-ahead
- mushroom
- mushroom carbonade flamande
- mushroom stew
- mushrooms
- nut-free
- one-pot
- onions
- plant-based
- shellfish-free
- soy-free
- stew
- stout
- stovetop
- supper
- sweet and sour
- thyme
- vegan
- vegetable stew
- vegetarian
- weekend cooking
- western european
- Cuisine
- Belgian
Shopping options
Check ingredients to include themPackage used · most used first
Cremini mushrooms, cleaned and quartered · 1.5 Pound
Kroger® Sliced Baby Bella Mushrooms
100%
Details
Guinness Extra Stout · 12 Fluid Ounce
Guinness Extra Stout Import Beer
Sale
54%
Details
Yellow onions, thinly sliced · 2 Count
Kroger® Yellow Onion 3 lb Bag
33%
Details
Low-sodium vegetable broth · 1 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
25%
Details
Fresh thyme, chopped · 2 Teaspoon
Simple Truth Organic® Thyme
13%
Details
Dijon mustard · 2 Tablespoon
Kroger® Dijon Mustard
9%
Details
Olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
Apple cider vinegar · 1 Tablespoon
Kroger® 5% Apple Cider Vinegar
3%
Details
Ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
Light brown sugar · 1 Tablespoon
Kroger® Light Brown Sugar
2%
Details
All-purpose flour · 2 Tablespoon
Kroger® Bleached All Purpose Flour
1%
Details
Kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cremini mushrooms-1 1/2 lb
- yellow onions-2 large
- Guinness Extra Stout-12 fl oz
- low-sodium vegetable broth-1 cup
- olive oil-3 tablespoons
- all-purpose flour-2 tablespoons
- Dijon mustard-2 tablespoons
- light brown sugar-1 tablespoon
- apple cider vinegar-1 tablespoon
- fresh thyme-2 teaspoons
- kosher salt-1 teaspoon
- ground black pepper-1/2 teaspoon
Quarter the mushrooms, thinly slice the onions, and chop the thyme before heating the pot.
Keep the knife blade angled away from fingers while slicing and chopping.
Heat 1 1/2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add half of the mushrooms and 1/4 teaspoon salt, then cook for 7 to 9 minutes until deeply browned and their liquid has mostly evaporated. Transfer to a plate or bowl. Repeat with the remaining olive oil, remaining mushrooms, and another 1/4 teaspoon salt, then return the first batch of mushrooms to the pot.
Use caution around the hot oil and Dutch oven to avoid splatter burns.
Add onions and cook for 10 to 12 minutes, stirring often, until soft and golden brown.
Sprinkle in flour and stir for 1 minute until it coats the mushrooms and onions and loses its raw smell.
Slowly stir in Guinness Extra Stout, scraping up browned bits from the bottom of the pot. Add vegetable broth, Dijon mustard, thyme, light brown sugar, apple cider vinegar, black pepper, and remaining 1/2 teaspoon salt.
Pour beer slowly into the hot pot to reduce foaming, steam, and splattering.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the stew is dark, glossy, and savory-rich.
Use a pot holder when handling the hot Dutch oven and lid.
Simmer the beer-based stew gently to prevent foaming and splattering.
Uncover and simmer for 5 to 10 minutes until the sauce thickens lightly and coats the mushrooms and onions. Taste and adjust only if needed before serving.
Lift the lid away from your face and hands to avoid steam burns.
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