Mushroom Bourguignon

I’m a good girl who generally does what her mother tells her. As in, when my mom says, “You should make Mushroom Bourguignon from the Smitten Kitchen cookbook.” I wind up at Whole Foods within the week to buy two pounds of cremini mushrooms and some pearl onions.

When I got started on the recipe, my daughter reminded me that I had indeed made this before and that she loved it (sadly, the only mushroom eater among my kids). This Mushroom Bourguignon is rich, hearty and meatless–if you are looking for a Meatless Monday opportunity. The recipe calls for the mushroom ragu to be served over egg noodles but could quite possibly be even more delicious served over mashed potatoes or creamy polenta.

This dish reheats very well so if you’re lucky, you could end up with leftovers for the next day’s lunch. And finally, I use frozen pearl onions because once I discovered them I vowed to never parboil and peel baby onions again. They are a life/time-saver extraordinaire. Enjoy!

Mushroom Bourguignon

Mushroom Bourguignon

Mushroom Bourguignon
Serves 4
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Ingredients
  1. 2 Tbls olive oil
  2. 2 Tbls butter, softened
  3. 2 lbs portobello mushrooms, cut into 1/4-inch slices or cremini mushrooms, sliced or better yet, quartered
  4. 1 c pearl onions, peeled (thawed if frozen)
  5. 1/2 carrot, peeled and finely diced
  6. 1 small yellow onion, finely diced
  7. 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  8. salt and freshly ground black pepper
  9. 2 garlic cloves, minced
  10. 1 c full-bodied red wine
  11. 2 Tbls tomato paste
  12. 2 c beef broth (or vegetable broth if you want to make it vegetarian)
  13. 1 1/2 Tbls flour
  14. egg noodles, for serving
  15. sour cream, optional
  16. parsley for garnish, optional
Instructions
  1. Heat 1 Tbls olive oil and 1 Tbls butter in a Dutch oven over high heat.
  2. Sear the mushrooms and pearl onions until they begin to take on a little color but before the mushrooms release their liquid, 3 to 4 minutes.
  3. Remove mushrooms and onions from the pan and set aside.
  4. Lower the flame to medium and add the second Tbls of oil.
  5. Toss the carrots, onion, thyme, a few good pinches of salt and several grinds of black pepper in the pan, and cook for 5 minutes, stirring occasionally, until the onion is lightly browned.
  6. Add the garlic and cook for just 1 more minute. Season with more salt and pepper.
  7. 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, which will take about 4 to 5 minutes.
  8. Stir in the tomato paste and stock.
  9. Add back the mushrooms and pearl onions with any juices that have collected and bring the mixture to a boil; reduce the temperature so it simmers for 10 to 15 minutes, or until both the mushrooms and onions are very tender.
  10. Combine the flour and remaining butter with a fork; stir this into the stew.
  11. Season to taste with salt and pepper.
  12. Lower the heat, and simmer for 10 more minutes.
  13. If the sauce is too thin, boil it down to reduce to a "coating" consistency.
  14. To serve, spoon the stew over a bowl of egg noodles*, dollop with sour cream, if using, and sprinkle with optional parsley.
Notes
  1. *Can be served over mashed potatoes or polenta, instead of egg noodles.
  2. The mushroom stew reheats very well in a large saucepan over low heat.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
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