'Smitten Kitchen's Mushroom Bourguignon Recipe

Name: 'Smitten Kitchen's Mushroom Bourguignon Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: European, French, Mediterranean
Ingredients: 2 tablespoons (30ml) olive oil; 2 tablespoons (30g) butter, softened; 2 pounds (905g) Portobello mushrooms, in 1/4-inch slices (you can use cremini instead); 1 cup (115g) pearl onions, peeled (thawed if frozen); 1/2 carrot, finely diced; 1 small yellow onion, finely diced; 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme; Table salt; Freshly ground black pepper; 2 garlic cloves, minced; 1 cup (235ml) full-bodied red wine; 2 tablespoons (35g) tomato paste; 2 cups (475ml) beef or vegetable stock (beef broth is traditional, but use vegetable to make it vegetarian; the dish works with either); 1 1/2 tablespoons (12g) all-purpose flour; Egg noodles, for serving; Sour cream and chopped chives or parsley, for garnish (optional)

5 steps

Prep:30minCook:20min

Updated at: Thu, 17 Aug 2023 04:49:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories289.4 kcal (14%)

Total Fat15.7 g (22%)

Carbs19.8 g (8%)

Sugars9.2 g (10%)

Protein11 g (22%)

Sodium460 mg (23%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

30mlolive oil

30gbutter

softened

905gPortobello mushrooms

in 1/4-inch slices, you can use cremini instead

1 cuppearl onions

peeled, thawed if frozen

0.5carrot

finely diced

1yellow onion

small, finely diced

1 teaspoonfresh thyme leaves

or 1/2 teaspoon dried thyme

table salt

freshly ground black pepper

2garlic cloves

minced

1 cupred wine

full-bodied

35gtomato paste

475mlbeef stock

or vegetable, beef broth is traditional, but use vegetable to make it vegetarian, the dish works with either

12gall-purpose flour

chopped, or parsley, for garnish, optional

Instructions

Step 1

Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium-sized Dutch oven or heavy saucepan over high heat. Sear the mushrooms and pearl onions until they begin to take on a little color— your mushrooms will make a delightful “squeak- squeak” as they’re pushed around the hot pan— but the mushrooms do not yet release any liquid, about 3 or 4 minutes. Remove mushrooms and onions from the pan and set aside.

Step 2

Lower the flame to medium, and add the second tablespoon of olive oil. Toss the carrot, onion, thyme, a few good pinches of salt, and several grinds of black pepper in the pan, and cook for 5 minutes, stirring occasionally, until the onion is lightly browned. Add the garlic, and cook for just 1 more minute. Season with more salt and pepper.

Step 3

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half, which will take about 4 to 5 minutes. Stir in the tomato paste and the stock. Add back the mushrooms and pearl onions with any juices that have collected, and bring the mixture to a boil; reduce the temperature so it simmers for 10 to 15 minutes, or until both the mushrooms and onions are very tender.

Step 4

Combine the flour and the remaining butter with a fork; stir this into the stew. Season to taste with salt and pepper. Lower the heat, and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to a “coating” consistency. Season with additional salt and pepper if needed.

Step 5

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream, if using, and sprinkle with optional chives or parsley.

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