Mushroom Bourguignon

Wow. This was AMAZING. The traditional French dish is Beef Bourguignon, so needless to say I have never had it. But I saw this recipe on Smitten Kitchen made with mushrooms and as my mouth watered over the pictures I knew I had to make it. It’s a vegetarian’s dream come true- a traditional meat dish translated into veggie-friendly without losing any of the delicious stewy flavor. Most people don’t even bother to try, but even my husband, the carnivore, enjoyed this recipe immensely (although I think he will definitely have it with beef next time he sees it on a menu!). It has been sooo cold here and this is the perfect stew for a cold winter night!

Serves 4

Ingredients

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, sliced thick (I also threw in some cremini)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine (I used cabernet)
2 cups vegetable broth
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves
1 1/2 tablespoons all-purpose flour
1 cup frozen pearl onions
Egg noodles, for serving

Directions

Heat one tablespoon of olive oil and one tablespoon of butter in a medium heavy on 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 heat to medium and add another tablespoon of olive oil. Add carrots, onions, thyme, salt and black pepper and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute. Add the wine, scraping any stuck bits off the bottom, then turn the heat up to high and reduce it by half. Stir in the tomato paste. Add the mushrooms back into the pan with any juices that have collected. Add broth, tomato paste and thyme.

Bring the liquid to a boil and then 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. Serve over egg noodles and enjoy!