mushroom bourguignon

Where did fall go?! Doesn’t it feel like you were just starting to enjoy the changing leaves and pumpkin spice lattes when winter arrived? Disclaimer: winter hasn’t arrived in New Orleans but spending my entire life in NY I can remember what the first snow feels like and it isn’t fun, especially when it comes in early November! Anyway, I hope everyone is staying warm and that my friends and family in the Northeast are quickly recovering from the hurricane. 

mushroom bourguignon

From the moment I first discovered this Smitten Kitchen recipe I knew it would be a winner. If your first thought is: why bourguignon without the beef? I can assure you that you wont miss it for a second. The mushrooms are meaty and tender and they soak up the complex red wine infused broth. I’m also a sucker for anything with pearl onions and egg noodles, so there you have it folks, this is basically my dream dish.

adapted from Smitten Kitchen, serves 4

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (I used a mix of portobello and cremini)
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 (I used vegetable)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

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.

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.

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.

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

Until next time, bon appetit!!

Let me know how the recipe turned out for you!