baronessekat (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
baronessekat) wrote2014-03-16 04:17 pm
baronessekat) wrote2014-03-16 04:17 pm
Great Recipe Experiment 2014 #2 - mushroom bourguignon
From: The Smitten Kitchen Cookbook, by Deb Perelman (2012) ISBN 978-0-307-59565-2
Later found: http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/
I received the cookbook as a gift for Christmas and had instantly marked this as a "had to try" but needed the right reason to make it (other than it looked good). So, for the monthly "Game/Movie/Dinner Night that I have been trying to host, I decided to inflict my friends on a new recipe. After all, if you can't subject your friends to recipe experiments, who can you?
I doubled the recipe because I originally expected 6-7 people, but due to illness and other responsibilities, I ended up with just myself, J & P. So now I get lunches!
edit this is even better when it is given time to sit and let the flavors meld!
Serves 4
Ingredients
2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (you can use cremini instead, as well) [I used Portobello, cremini and then picked up a pre made mushroom mix that had bellas, shitake and oyster]
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) [since I had thought 'dicea and another mostly vegetarian would be there for dinner I used vegetable broth]
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)[I forgot to pick them up when I went shopping and since I'm not a big fan of pearl onions anyway, I didn't miss them. Just added more yellow onion.]
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)
Directions
Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan 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.
Lower the flame to medium and add the second tablespoon 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 it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
Combine remaining butter and the flour with a fork until combined; 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.
To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.
Thoughts
I willingly made and ate a 100% vegetarian main dish and will certainly do so again. I really liked it. J and I both agreed that if making it for folks who don't care if it's veggie or beef broth, the beef would give it a bit more depth so I may try that when I next make it.
Rating the three of us who were there for dinner all agreed on a solid 4.5.
Later found: http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/
I received the cookbook as a gift for Christmas and had instantly marked this as a "had to try" but needed the right reason to make it (other than it looked good). So, for the monthly "Game/Movie/Dinner Night that I have been trying to host, I decided to inflict my friends on a new recipe. After all, if you can't subject your friends to recipe experiments, who can you?
I doubled the recipe because I originally expected 6-7 people, but due to illness and other responsibilities, I ended up with just myself, J & P. So now I get lunches!
edit this is even better when it is given time to sit and let the flavors meld!
Serves 4
Ingredients
2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (you can use cremini instead, as well) [I used Portobello, cremini and then picked up a pre made mushroom mix that had bellas, shitake and oyster]
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) [since I had thought 'dicea and another mostly vegetarian would be there for dinner I used vegetable broth]
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)[I forgot to pick them up when I went shopping and since I'm not a big fan of pearl onions anyway, I didn't miss them. Just added more yellow onion.]
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)
Directions
Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan 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.
Lower the flame to medium and add the second tablespoon 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 it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
Combine remaining butter and the flour with a fork until combined; 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.
To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.
Thoughts
I willingly made and ate a 100% vegetarian main dish and will certainly do so again. I really liked it. J and I both agreed that if making it for folks who don't care if it's veggie or beef broth, the beef would give it a bit more depth so I may try that when I next make it.
Rating the three of us who were there for dinner all agreed on a solid 4.5.