Okay I’ve got a thing for bourguignon. Who wouldn’t, though? I know I’ve already done beef bourguignon on here but I can’t get enough! Pseudo-veggie friendly this time with mushrooms instead of beef, but there’s still beef stock in there. Feel free to substitute vegetable stock but oh man you’re going to lose some flavor.
Mushroom Bourguignon (yields 4-ish servings)
- 2 tbsp olive oil
- 2 tbsp butter, softened
- 2 lb portobello mushrooms, cut into pieces
- 1 cup pearl onions, peeled (ps PEELING PEARL ONIONS IS A PAIN, especially without fingernails)
- 1 carrot, diced
- 1 yellow onion, diced
- 1/2 tsp thyme (1 tsp if fresh, I used dry womp womp)
- kosher salt
- fresh ground black pepper
- 2 garlic cloves, minced
- 1 cup red wine (plus more for drinking obvi)
- 2 tbsp tomato paste
- 2 cups beef stock
- 1 1/2 tbsp all-purpose flour
- egg noodles, for serving
- sour cream, for serving
- chopped chives for garnish
Put a pot of water on for the egg noodles and prepare per the package.
Heat 1 tbsp of the olive oil and a tbsp of the butter over high heat in a Dutch oven.
Let the butter melt but DO NOT LET IT BROWN OR BURN. I can’t emphasize how much the nuttiness of browned butter is not welcome when not wanted. And burned butter is like burnt popcorn and no one likes that.
Dump the mushrooms and pearl onions into the hot pan. It’ll sizzle like hell.
Stir occasionally for 3-4 minutes, or until the mushrooms start to brown but don’t release any liquid into the pan. Remove and set aside.
LOWER THE HEAT to medium and add the rest of the olive oil. Then add the onion, carrot, thyme, a pinch or two of salt and some grinds of black pepper.
Let that cook 5 minutes or so; until the onions start to get slightly browned. Then add your garlic.
Cook another minute. Add a little more salt and pepper if you’re feeling feisty.
Open your wine bottle. Pour yourself a glass. DO NOT SKIP THIS STEP, apparently red wine is wicked good for you. Treat yo’self. Special shout out to whoever brought this bottle over for my housewarming party.
Add 1 cup of wine to the pan, and don’t forget to scrape the brown bits from the bottom of the Dutch oven with your wooden spoon.
Crank up the heat and let the wine reduce by half, about 5 minutes. Then dump in the tomato paste, stirring to combine.
Add your beef stock!
Add the mushrooms and onions back in (and don’t you dare forget the juices in the bowl)!
I started off covering this to let it happily cook together, but I ended up taking it off because I wanted some evaporation and reduction. Don’t bother with the lid, you want it to get a little thicker. Let it come to a boil, then reduce the heat so you’ve got a nice simmer action. Cook that for 15 minutes until the mushrooms and onions are tender.
Melt the last tablespoon of butter and combine with the flour. Add the mixture to the pot and allow it a few minutes to thicken. If it’s still too liquidy, keep cooking over a low heat until it reduces further. Taste for salt and pepper and adjust as necessary.
Spoon that magic out over some egg noodles, then top with a dollop of sour cream and some chopped chives. Stir it up, shovel it into your mouth and bless the bourguignon gods.