Friday, November 22

Mushroom Bourguignon



Temperatures have finally changed towards cooler weather in L.A. and I was eager to bust out my dutch oven for some slow-cooked goodness. This mushroom bourguignon recipe, which I first spotted in the Smitten Kitchen cookbook about a year ago, is a genius riff on the classic French dish of beef bourguignon. A variety of mushrooms are caramelized and then braised in a mixture of red wine and beef stock (substitute with a good vegetable or mushroom stock if you want this fully vegetarian) until a hearty stew forms. Try it over egg noodles or with a scoop of sour cream on top for a nod to stroganoff. Like all braises, it's even better reheated the next day.

Related Recipes:
- Braised Chicken and Mushrooms
- Mushroom Gravy
- Mushroom Chicken over Buttered Egg Noodles


Mushroom Bourguignon with Egg Noodles:
  • Heat 1 tbsp. of olive oil and 1 tbsp. butter in a large dutch oven over high heat.
  • Meanwhile, chop 1 lb. of portabello mushroom caps and 1 lb. of cremini mushrooms into uniform slices.*
  • Add a third of mushrooms and cook for 4 minutes, stirring once or twice, until browned.
  • Remove the mushrooms and set aside, then repeat two more times until all of the mushrooms are cooked.
  • Lower the heat to medium, add in another tbsp. of oil, and add in 1 diced onion. Season generously with salt and pepper.
  • Cook the oven for 8-10 minutes, or until soft and starting to brown, then add in 3 cloves of minced garlic and cook for another minute.
  • Add in 2 tbsp. tomato paste and cook for another minute, then add in 1 c. red wine and scrape the brown bits from the bottom of the pot.
  • Increase the heat and bring the wine to a boil until it reduces by half, then add in 2 c. beef broth, 1 c. defrosted pearl onions, and the mushrooms. Season with another big pinch of salt.
  • Bring everything to a boil, lower to a simmer, and cover with a lid.
  • Cook for thirty minutes, or until mushrooms are very tender.
  • In a small bowl, mash together 1 1/2 tbsp. flour and 1 tbsp. softened butter, then stir the mixture into the stew.
  • Let stew simmer and thicken for another 10-15 minutes. Spoon into bowls over cooked egg noodles and sprinkle with minced chives.

Serves four-six
*Any mushroom would work here, but I like the using a mix for different textures and flavors.