Mushroom Bourguignon¶
 Serves |
 Total Time |
|---|---|
| 4 | 50 minutes |
Ingredients¶
2 Tbsp olive oil, divided
2 Tbsp unsalted butter, softened; divided
2 lbs portobello mushrooms, in ¼-inch slices (stems saved; can use cremini instead)
½ 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 is traditional, vegetable is vegetarian)
2 Tbsp tomato paste
1 tsp fresh thyme leaves (or ½ tsp dried)
1 ½ Tbsp all-purpose flour- 1 cup pearl onions, peeled (thawed if frozen)
Cooked egg noodles, for serving- Sour cream, for garnish (optional)
- Chopped chives or parsley, for garnish (optional)
Cookware¶
medium Dutch oven or heavy saucepan- fork
Instructions¶
Step 1¶
Heat 1 tablespoon of the olive oil and 1 tablespoon of butter in a medium Dutch oven or heavy saucepan over high heat. Sear the portobello mushrooms until they begin to darken, but not yet release any liquid, about 3 to 4 minutes. Remove the mushrooms from the pan and set aside.
Step 2¶
Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Toss the diced carrot, small yellow onion, fresh thyme leaves, a few good pinches of salt, and several grinds of black pepper into the pan. Cook, stirring occasionally, until the onions are lightly browned, about 10 minutes. Add the minced garlic and cook for just 1 minute more.
Step 3¶
Add the red wine to the pot, scraping any stuck bits off the bottom. Turn the heat all the way up and reduce the wine by half. Stir in the tomato paste and the broth. Add back the seared mushrooms with any juices that have collected. Once the liquid has boiled, reduce the temperature to low so it simmers for 20 minutes, or until the mushrooms are very tender. Add the pearl onions and simmer for 5 minutes more.
Step 4¶
Combine the remaining 1 tablespoon of butter and the flour with a fork until fully incorporated (creating a beurre manié). Stir the flour-butter paste into the stew. Simmer over low heat for 10 minutes more. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
Step 5¶
To serve, spoon the stew over a bowl of cooked egg noodles. Dollop with sour cream (optional) and sprinkle with chopped chives or parsley (optional, for garnish).
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