Deb's Mushroom Bourguignon replicates the classic Julia Child masterpiece but without the guilt and all of the flavor. Instead of beef, bacon, and butter butter butter, this bourguignon is chock full of portobellos. It also takes WAY less time. Mmmm mmm this one is a keeper.
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 2 pounds portobello mushrooms, in 1/4-inch slices with stems removed
- 1/2 carrot, chopped
- 1 small yellow onion, diced
- 2 cloves of fresh garlic, minced
- 1 cup full-bodied red wine
- 2 cups beef or vegetable broth (I used beef)
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1 1/2 tablespoons all-purpose flour
- 1 cup pearl onions, peeled
- egg noodles
1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in dutch oven or stock pot. Sear the mushrooms on high heat until they begin to darken but not yet release any liquid (about 3 to 4 minutes). Remove from pan and set aside.
2. Reduce to medium heat and add second tablespoon of olive oil. Add carrots, onions, thyme, and salt+pepper into the pan. Cook for 10 minutes until the onions are lightly browned (about 10 minutes).
3. Add garlic and cook for just one more minute.
4. Add wine to the pot and scrape any stuck bits off the bottom. Turn the heat up all the way and reduce by half.
5. Stir in 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 the mushrooms are very tender.
6. Add the pearl onions and simmer for 5 minutes more.
7. Combine remaining butter and flour with a fork. Stir into stew and lower the heat. Simmer for 10 minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
Serve over egg noodles (with optional sour cream, chives or parsley). Makes enough for 4 people.