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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NaeemRajpot
[email protected]This mushroom bourguignon is a delicious and comforting dish. It's perfect for a cold winter night.
sugar love
[email protected]I love this mushroom bourguignon! It's so easy to make, and it's always a hit with my family and friends.
Kawtar Benayad
[email protected]This mushroom bourguignon is a great dish to serve with a side of red wine. The flavors of the wine and the mushroom bourguignon complement each other perfectly.
Nosape Titus
[email protected]I'm a vegetarian, so I made this mushroom bourguignon without the beef. It was still delicious! The mushrooms were so flavorful, and the sauce was rich and hearty.
Vickie Perez
[email protected]This mushroom bourguignon is a great way to use up leftover beef. It's also a great dish to make ahead of time. I often make it on the weekend, and then reheat it during the week.
Lila Dangi
[email protected]I've made this mushroom bourguignon several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love serving it with mashed potatoes or egg noodles.
Nirmalan Vithu
[email protected]This is the best mushroom bourguignon I've ever had. The flavors are incredible, and the beef is cooked to perfection. I highly recommend this recipe.
Ansarull sorker
[email protected]I made this mushroom bourguignon for a dinner party, and it was a huge hit! Everyone loved it. The beef was so tender, and the sauce was amazing. I will definitely be making this again.
Monsur Ahmed
[email protected]This mushroom bourguignon is a great dish for a special occasion. It's elegant and impressive, but it's also surprisingly easy to make. The beef is melt-in-your-mouth tender, and the sauce is rich and flavorful. I served it with roasted vegetables, a
Thomas Wilson
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The mushroom bourguignon was absolutely delicious! The beef was cooked to perfection, and the sauce was incredibly flavorful. I will definitely be making this again.
Ojaswee Dhakal
[email protected]This is one of my favorite recipes! It's so easy to make, and it always turns out perfectly. The beef is always tender and juicy, and the sauce is rich and flavorful. I love serving this dish with mashed potatoes or egg noodles.
Sarat ADALEMO
[email protected]I'm a big fan of beef bourguignon, and this mushroom version is just as good as the classic. The mushrooms add a lovely depth of flavor, and the sauce is simply divine. I will definitely be making this again.
Stacy Motapanyane
[email protected]This mushroom bourguignon recipe is a total winner! The flavors are incredibly rich and complex, and the beef is fall-apart tender. I served it over mashed potatoes, and it was the perfect comfort food for a cold winter night.