Mushroom Bourguignon

This is one of the most delicious things I have ever eaten.  It’s a vegetarian adaptation of Julia Child’s Beef Bourguignon as invented by Smitten Kitchen.  As that brilliant food blogger discovered, all the wonderful flavors that make Beef Bourguignon a delicious meal are the same that make Mushroom Bourguignon just as tasty.

While Smitten Kitchen insists that this can be a weeknight meal, I found it took about an hour and a half to make from beginning to end.  Perhaps I’m not the quickest cook around, but I think that’s the general time commitment this dish needs.

 

Despite taking a long time, this wasn’t a difficult dish – it’s mostly a lot of chopping and a lot of simmering.  It’s definitely worth the time and effort, though.  Perfect for a cold evening.

Mushroom Bourguignon

2 T olive oil
4 T butter
2 lbs mixed cremini and button mushrooms, sliced
3 carrots, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup red wine (I used Merlot)
2 cups vegetable broth
2 T tomato paste
1 t dried thyme
1 1/2 tablespoons all-purpose flour
Egg noodles, for serving

Heat the one tablespoon of the olive oil and two tablespoons of butter in a heavy pot 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.

Reduce heat to medium and add the remainder 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 the wine by half. Stir in the tomato paste, the broth, and the mushrooms with any juices that have collected.  When it comes to a boil reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender.

Melt remaining butter and combine with flour then 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.  Serve over noodles and enjoy.

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6 Responses to Mushroom Bourguignon

  1. AlohaBlu says:

    this looks absolutely yummy. i’m gonna forward this recipe to my vegetarian SIL!

  2. Cas says:

    Making this for dinner – will report back. Yay, I have mushrooms on hand!

    • tospinayarn says:

      I hope it turned out well, even though you only had white wine. I’d love to hear how that worked. I usually just skip the wine if I don’t have it, and I’m pretty sure this dish is another that would still be incredibly yummy without it.

      • Cas says:

        He got red wine last night on the way home so we were set to go today.

        I used 1 lb mushrooms, not 2, as I need the other mushrooms for my meat-orgy tomorrow. Otherwise followed as given. It works, too. Oh dear god this is good. It really does taste a lot like the beef version. It made more than enough for the 2 of us. I’m thinking it’d be good on mashed potatoes too, or even just roasted ones. If anybody reading this is on the fence about trying it, this absolutely rocks. The texture of the mushrooms isn’t quite like beef, but it tastes just outstanding, very complex and rich.

  3. Pingback: Rotini with Steak | To Spin A Yarn

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