Mushroom Bourguignon! This is one of my favorite meals. It’s one of those easy meals that seems fancy and it took you hours and hours to make, but it really could not be simpler. The most difficult part of the meal, is all the chopping involved, but once that’s out of the way, you are good to go. I realized after the fact, that I accidentally added 2 cups of wine into the sauce instead of one. In the end it didn’t matter, it just took a little longer to boil down into a thick sauce.
Traditionally, bourguignon dishes are served with egg noodles, I like serving mine with mashed potatoes, mainly because I don’t like noodles, but potatoes are much handier for soaking up the delicious sauce. Instead of dolloping sour cream on top of the mushrooms, I mix it in with the potatoes with some chives. The creamy potatoes go so well with the mushrooms and really help make this meal truly delicious.
This meal could easily be made dairy-free and vegan by omitting the butter and using a little extra broth to make the roux that is added in at the end.
Mushroom Bourguignon (from Smitten Kitchen)
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 2 pounds mushrooms, in 1/4-inch slices
- 1/2 carrot, finely diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups low-sodium 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)
- Sour cream and chopped chives or parsley, for garnish (optional)
- 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 noodles or potatoes, dollop with sour cream (optional) and sprinkle with chives or parsley.