MUSHROOM BOURGUIGNON
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a good brand. If you're a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
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.
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Shahzaib Lar
[email protected]This mushroom bourguignon was just okay. The sauce was a bit too sweet for my taste, and the mushrooms were a bit tough.
Pheladi Sen
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this mushroom bourguignon. The sauce was rich and flavorful, and the mushrooms were cooked perfectly.
Polash Mahmudul
[email protected]This recipe is a great way to use up leftover mushrooms. The mushroom bourguignon was delicious and easy to make.
Rehema Kawesa
[email protected]I made this for a potluck, and it was a big hit! Everyone loved the mushroom bourguignon, and I got lots of compliments.
Dom Gomez
[email protected]This was my first time making mushroom bourguignon, and it was a success! The sauce was flavorful and the mushrooms were tender. I served it over egg noodles, and it was a hit.
cara johnson
[email protected]I've never made mushroom bourguignon before, but this recipe made it easy. The dish turned out great, and my family loved it.
Rdx Somart
[email protected]This recipe is a keeper! The mushroom bourguignon was so easy to make, and it tasted amazing. I will definitely be making this again.
Ellis Diggs
[email protected]I made this for a dinner party, and it was a huge success! Everyone loved the mushroom bourguignon, and I got rave reviews. The sauce was especially delicious.
anwar khan
[email protected]This mushroom bourguignon was delicious! The sauce was rich and flavorful, and the mushrooms were cooked perfectly. I served it over mashed potatoes, and it was a hit with my family.
Olivia Monica
[email protected]I've never been a big fan of mushrooms, but this recipe changed my mind. The mushrooms were cooked to perfection, and the sauce was so flavorful. I'll definitely be making this again.
Ayesha Abbasi
[email protected]This recipe is a keeper! The mushroom bourguignon was so easy to make, and it tasted like it had been simmering for hours. The sauce was thick and flavorful, and the mushrooms were perfectly cooked.
Ken Pena
[email protected]I made this for a dinner party, and it was a huge hit! Everyone loved the rich, savory sauce and the tender mushrooms. I will definitely be making this again.
Yanet Sileshi
[email protected]This was my first time making mushroom bourguignon, and it turned out great! I followed the recipe exactly, and the dish was full of flavor. The mushrooms were especially delicious.
Locklan Trent
[email protected]I've made this recipe several times now, and it's always a winner. The red wine sauce is so flavorful, and the mushrooms are tender and juicy. I usually serve it with egg noodles, but it would also be great over rice or mashed potatoes.
Sunny Nnusy
[email protected]This mushroom bourguignon was an absolute delight! The flavors were rich and complex, and the mushrooms were cooked to perfection. I served it over mashed potatoes, and it was a hit with my family.