My love affair with The Smitten Kitchen Cookbook continues… This bourguignon may be vegetarian but you won’t miss the meat. It has depth of flavor and good texture. It’s perfect for a dinner party with your favorite vegetarian…
Mushroom Bourguignon (from the Smitten Kitchen Cookbook)
- 2 tbsp plive oil
- 2 tbsp butter, softened
- 2 lbs baby portobello mushrooms, quartered
- 1 cup pearl onions, thawed if frozen
- 1/2 carrot, finely diced
- 1 small yellow onion, diced
- 1 tsp fresh thyme leaves
- Salt and freshly ground pepper
- 2 garlic cloves, minced
- 1 cup full bodied red wine
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 1/2 tbsp all purpose flour
- Egg noodles, cooked for serving
- Sour cream and chopped parsley or chives for garnish (optional)
Heat 1 tablespoon olive oil and 1 tablespoon butter over high heat in a large heavy bottomed sauce pan or Dutch oven. Sear the mushrooms and pearl onions until they take on a little color but the mushrooms have not yet released any liquid, about 3 to 4 minutes. Remove them from the pan and set aside.
Lower the heat to medium and add the second tablespoon of olive oil. Add in carrots, onion, thyme, salt and pepper. Cook for 5 minutes, stirring occasionally, until the onion is lightly browned. Add the garlic and cook for 1 more minute. Add more salt and pepper if needed.
Add the wine to the pot, scraping the stuck bits off the bottom. Turn the heat up to high and reduce the liquid by half. Stir in the tomato past and stock. Add the mushrooms and pearl onions back to the mix along with any juices that have collected. Bring to a boil then reduce to a simmer. Simmer for 10 to 15 minutes or until the mushrooms are very tender.
Combine the flour and the remaining butter with a fork. Stir this mixture into the stew. Lower the heat and simmer for 10 more minutes. This will allow the gravy to thicken up. To serve, spoon over egg noodles and garnish with sour cream, chopped chives or chopped parsley. Serves 4.