Mushroom Bourguignon

This came out wonderfully well. This is basically a beef bourguignon, but without the beef. It's not fully vegetarian since we used beef broth. You could make it with vegetable broth and still end up with a magnificent dish.


We had Brussels sprout gratin on the side. Anita made a few loaves of French bread baguettes that came out really well, so we had that on the side too. It was a great meal!

We found the original recipe over on Smitten Kitchen.

Makes: 2 servings
Prep time: 15 minutes
Cook time: 1 hour
Printable Recipe

Ingredients:

• 1 T olive oil
• 1 T butter, softened
• 1 lb portobella mushrooms, cleaned, cut into 1/4" slices
• 1/4 cup carrot, diced
• 1/2 small yellow onion, diced
• 1 clove garlic, minced
• 1/2 cup red wine
• 1 cup beef broth
• 1 T tomato paste
• 1/4 t dried thyme
• 2 t all-purpose flour
• 1/2 cup frozen pearl onions, thawed and skinned
• Egg noodles, cooked
• Sour cream, for garnish
• Fresh parsley, chopped, for garnish

1. Heat 1/2 tablespoon of the oil in a Dutch oven over high heat. Add the mushrooms and sear them until they begin to darken, about 3-4 minutes. Do not let the mushrooms soften. Remove the mushrooms.

2. Add remaining oil to pot, reduce heat to medium, and add the onion, carrots, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 10 minutes or until onions start to brown.

3. Add the garlic and cook for one more minute.

4. Add the wine and deglaze the pot. Add the tomato paste, broth, and the mushrooms. Bring to a boil then reduce to a simmer. Continue simmering for 20 minutes or until the mushrooms are tender.

5. Add pearl onions and simmer for another 5 minutes.

6. Mix flour with butter and stir into the pot. Continue simmering, on low heat, until the sauce thickens. Add salt and pepper to taste.

7. Serve over noodles and top with sour cream and parsley.