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Mushroom Bourguignon

January 31, 2011

After having made Julia Child’s Beef Bourguignon in the past this mushroom version was a breeze yet still retained the essence of a deep rich bourguignon for me.  I’ve already mentioned my love for mushrooms countless numbers of times and this dish puts them to excellent use.  Even though there is no meat here, this stew is hearty and its chunky mushroom texture is oh so satisfying.  I can’t think of a better dish to warm up to on a freezing winter day…or during the icy snowpocalypse that’s coming!  I didn’t discriminate and added the mushroom stems but ditched the pear onions and ended up serving over a mix of egg noodles and spinach…perfection!

Mushroom Bourguignon

from smitten kitchen

  • 2 tablespoons olive oil
  • 2 tablespoons butter, softened
  • 2 pounds portobello mushrooms or cremini, in 1/4-inch slices
  • 1/2 carrot, finely diced
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup full-bodied red wine
  • 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 1 1/2 tablespoons all-purpose flour
  • Egg noodles, for serving
  • Sour cream and chopped chives or parsley, for garnish (optional)

1) Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

2) Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

3) Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth.

4) Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. (Add the pearl onions here if using)

5) Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

Also, according to Deb this also freezes well.

 

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