Best 4 Mushroom Bourguignon Recipes

MUSHROOM-BEAN BOURGUIGNON

Steps:

• In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan., In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining 1 tablespoon oil and mushrooms., Return all mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes., Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.

BOEUF BOURGUIGNON WITH MUSHROOM COUSCOUS

Steps:

• Trim and cut the beef into 1 1/2-by-1/2-inch pieces. In a paper or plastic bag, combine the flour, salt, and pepper. Add the beef to the bag, and shake to coat. Set aside.
• Cube the salt pork. In a heavy, medium non-reactive pan over medium-high heat, cook until browned, 6 to 8 minutes. With a slotted spoon, transfer to a small bowl and set aside.
• To the same pan, add the carrots and half of the diced onions. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 10 minutes. With a slotted spoon, transfer them to a small bowl and set aside.
• To the same pan over medium-high heat, add 2 tablespoons of the olive oil. Cook the beef in batches, until browned on all sides, 6 to 8 minutes. Return the beef to the pan. Add the wine, 2 1/4 cups of the beef broth, the bay leaves, garlic, celery, and herbes de Provence. Reduce heat to medium. Cover and cook until the beef is tender, 1 1/4 to 1 1/2 hours. Do not allow the liquid to cook away. Add additional broth, if necessary.
• Meanwhile, in a small saucepan filled with boiling water, blanch the pearl onions for 1 minute. Drain and let cool. Peel the onions and set aside.
• Cut the caps off of 12 mushrooms and set aside. Finely dice the stems along with the remaining mushrooms. Set aside.
• When the beef is tender, add the reserved salt pork, pearl onions, and mushroom caps. Cook until the mushroom caps are tender, 15 to 20 minutes. Discard the bay leaves. Keep the stew warm until ready to serve.
• In a medium skillet over medium-high heat, heat 2 tablespoons of the olive oil. Cook the remaining diced onion and the bell pepper, stirring occasionally, until the onion turns golden, 4 to 5 minutes. Add the diced mushrooms, and cook until tender, 3 to 4 minutes. Season with additional salt and pepper. Set aside.
• To prepare the couscous, in a medium saucepan over medium heat, bring the remaining cup of beef broth and tablespoon of olive oil to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until couscous is tender, 12 to 15 minutes. Combine the couscous with the mushroom-vegetable mixture.
• Lightly oil a 6-cup light mold. Spoon the couscous into the mold and pat down firmly. Invert the mold onto a large serving platter. With a slotted spoon, transfer the beef to the center of the ring. Spoon half of the wine sauce over the beef. Arrange the pearl onions and mushroom caps around the base of the ring. Garnish with parsley. Serve with the remaining sauce on the side.

MUSHROOM BOURGUIGNON

Steps:

• 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.

MUSHROOM BOURGUIGNON

Steps:

• Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
• Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
• Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
• Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.