Saturday, 9 April 2016

Mushroom Bourguignon

April 2016 

SmartCooks here.  

I don't know why I sometimes get these irresistible cravings for mushrooms -- any and many types.  Mushroom soup either thick or as a broth (with a splash of sherry!), mushrooms on toast, mushrooms on pasta... And then there's mushroom bourguignon.  Maybe it is their reputed anti-carcinogen qualities or immune system boost to fight colds and fatigue.  Whatever... 

I rediscovered Mushroom Bourguignon, compliments of Smitten Kitchen, originally posted in 2009.  Many other blog folks have posted since -- Food 52, Vegetarian Times among them -- in part because it is so easy ... no meat ... no beef ... no muss ... no fuss ... comforting f... delicious!  


Mushroom Bourguignon
Serves 4


2 T olive oil
2 T butter, softened
2 lbs (4 cups) portobello or cremini mushrooms, in 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
2 T tomato paste
1 tsp fresh thyme (1/2 dried)
1 1/2 T flour
1 cup pearl onions, peeled
Egg noodles, sour cream, chives or parsley for serving 


Heat 1T of olive oil and 1T butter in a medium Dutch oven or heavy sauce pan over high heat. Sear mushrooms until they begin to darken, but not yet released any liquid — about 3-4 minutes. Remove them from pan.

Lower the flame to medium and add 2nd T of olive oil. Toss the carrots, onions, thyme, some salt and black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for one more minute.

Add wine to the pot, scraping any 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. Add the mushrooms back 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 and simmer for five minutes more.

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, with sour cream (optional) and sprinkle with chives or parsley.

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