Mushroom Bourguignon Recipe


  1. Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. 
  2. When the fat is hot, stir in 250g mushrooms (such as portobello, shiitake and chestnut, thickly sliced) and 150g of pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. 
  3. Repeat with another 2 tablespoons butter and another 250g mushrooms and 150g pearl onions, seasoning them as you go.
  4. Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add 1/2 a diced leek and 1 thinly sliced carrot and sauté until the leek turn lightly golden and start to soften, 5 minutes. 
  5. Add 1 minced garlic clove and sauté for 1 minute longer. 
  6. Stir in 1/2 tbsp tomato paste and cook for 1 minute. 
  7. Stir in 1,25 tbsp flour and cook, stirring, for 1 minute, then add 2/4 cup red wine, 180 cl broth, 1/2 tablespoon tamari, 1/2 tsp thyme and a bay leaf, scraping up the brown bits at bottom of pot.
  8. Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
  9. Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add 30g of the sliced chanterelles and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. 
  10. Repeat with 1/2 tbsp butter and 30g chanterelles. 
  11. I served my mushroom Bourguignon, topped with fried mushrooms and parsley, with gratin Dauphinois, but you can do it over polenta, noodles or mashed potatoes. 
  12. (Click here for the original NYT recipe by Melissa Clark)




from simple food, looking good
Mushroom Bourguignon Recipe

from Sweet Cake

Mushroom Bourguignon Recipe https://sweetteabiscuits.blogspot.com/2021/03/mushroom-bourguignon-recipe.html

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