Monday, August 31, 2009

Mushroom Bourguignon

I saw this recipe one of my favorite cooking blogs, Once in a while I find a recipe that I absolutely HAVE to make and put it in my "favorites" and or, copy and paste it into a word document. This recipe made it to both. Tonight it was time to try Mushroom Bourguignon. My Mom used to make beef stroganoff as a child and that is what this dish reminds me of, minus the beef of course. It had a lot of flavor, was easy to make and filled us up. Not sure if this one is toddler friendly yet, as I got started late and Owen was in bed before it was done. I will keep you posted on if he liked it tomorrow when he eats it for lunch : )
Mushroom Bourguignon
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) (you can use cremini instead, as well)
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 (beef broth is traditional but vegetable to make it vegetarian; it works with either)
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)

*The only thing I did differntly from this recipe was skip the pearl onions. Only because I didn't have any, and it turned out great!
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.

I know, it's on a T.V. tray. We felt like having dinner and a movie home : )

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