I’ve been looking for this dish for a long time, and didn’t even know it. I’ve substituted many things, but this, this Mushroom Bourguignon is the real deal. So, just like so many awesome things in my life, this dish came in to my life by accident. Completely by accident. Well, really it was due to a minor mistake by my husband-but really, the best mistake possible. For real.
As I’ve been sick this week (sadly, still am) and still trying to participate in the previous mentioned Smitten Kitchen Cookbook Challenge (see this post for more details) my husband agreed to go to the grocery store for ingredients for the dish I had originally planned on cooking. But…as I start unpacking the groceries I noticed that he bought Sherry Cooking Wine instead of Sherry Wine Vinegar (such an easy mistake to make as they are right next to each other on the shelf, whose great idea was that?). OK, so really, I should haul myself back to the grocery store. Problem solved. But did I mention I was sick? And exhausted? So I did exactly what you would’ve done-I went back to bed and ate the leftover pizza instead. (Don’t deny it, that’s totally what you would do-and that is why we’re friends!)
Today, I had to go out. No choices. An appointment that couldn’t be rescheduled. And the refrigerator needed a little refill. And I needed comfort food. Just before I left my appointment I saw an online plea for someone to make this Mushroom Bourguignon as it hadn’t yet been spoken for. Now, as you know, I made the Mushroom Tart last week for this challenge (and it was delicious). And you know that my family doesn’t like mushrooms leaving a LOT of leftovers when I cook with them. And let’s be honest, I didn’t want to be known as the crazy mushroom lady.
But, buy mushrooms I did. Lots, and lots of mushrooms.
Did I mention that this is the recipe I have been looking for? This is a hearty, rich, filling meal and trust me, you won’t even miss the meat. It was simple enough to make for a weeknight, but tastes like you’ve been simmering it all day long. Also this one is just as delicious as leftovers (the sign of a truly great recipe if you ask me). I used beef stock for that beefy taste, but you could easily use vegetable stock to make it vegetarian. The key to this one is the salt. Taste often. Season often. And then reap the rewards of your efforts!
I served this over egg noodles, just like Deb Perelman did. I also think it would be great over mashed potatoes, creamy polenta, gnocchi or even served over crusty bread. And although you could skip the pearl onions, I wouldn’t recommend it, they add something special. Wander into your frozen food section, you can usually find pearl onions there.
I dropped this off at a friend’s house tonight, so I am eager to find out what they thought of it. I can think of multiple other friends I want to make this for, and hopefully will get a chance soon! Who will you make this for?
- 2 Tablespoons olive oil
- 2 pounds portobello mushrooms sliced, and cut into 1 inch pieces
- 1 cup pearl onions thawed
- 1 carrot finely diced
- 1 yellow onion diced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon salt more to taste
- 1/4 teaspoon black pepper more to taste
- 2 garlic cloves minced
- 1 cup red wine
- 2 Tablespoons tomato paste
- 2 cups beef or vegetable stock
- 1 Tablespoon butter softened
- 1 1/2 Tablespoons all-purpose flour
- Egg Noodles Mashed Potatoes, Polenta or Gnocchi for serving
- Italian parsley chopped, for garnish
In a dutch oven, heat 1 Tablespoon of olive oil over high heat.
Add mushrooms and pearl onions and sauté for 3-4 minutes until they are seared and taking on some color, but before the mushrooms start releasing liquid.
Remove the mushrooms and onions to a bowl and set aside.
Add the second tablespoon of olive oil to the dutch oven and then turn the heat down to medium.
Add carrot, onion, thyme, salt, and pepper to the dutch oven and sauté for 5 minutes until the onion has softened and taken on some color.
Add the garlic and sauté for an additional 1 minute.
Taste and season with additional salt and pepper if needed.
Add wine to the dutch oven and deglaze, scraping any stuck bits off of the bottom of the dutch oven with a wooden spoon.
Turn the heat up and reduce the wine by half, approximately 5 minutes.
Add the tomato paste and the stock.
Add back the mushrooms and pearl onions, along with any juices that have collected in the bowl.
Bring the mixture to a boil.
Reduce to a simmer and simmer for 15 minutes, or until the pearl onions and mushrooms are tender.
In a small bowl, combine the butter and flour with a fork until it forms a paste.
Stir the paste into the simmering liquid.
Simmer for an additional 10 minutes.
If the sauce is still thin, turn up the heat and reduce until slightly thickened.
Taste and season with salt and pepper as needed.
Serve over egg noodles (or mashed potatoes, polenta or gnocchi as desired).
Garnish with chopped Italian parsley.
Here is a link to Smitten Kitchen’s original post (from 2009). This recipe is also featured in her cookbook Smitten Kitchen Cookbook , which is a good book for any cook’s kitchen (or gift for your friends who also love to cook!)