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.