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« Chocolate Pretzel Haystacks, Two Ways | Main | Hearty Comfort Foods for Cold Weather »
Tuesday
Jan182011

Mushroom Bourguignon

Mushroom Bourguignon

Speaking of cold weather and comfort food, today I have a recipe that will knock your vegetarian socks off! You know what? Even if you’re not vegetarian, this one will knock those socks off. This Mushroom Bourguignon is so hearty and, well, comforting. It’s loaded with mushrooms, carrots and potatoes, and served over a bed of fluffy egg noodles. You will not miss the meat in this, honestly. And of you absolutely cannot live without the meat, I don’t see any reason why you couldn’t cut the quantity of mushrooms in half, and brown some beef in there while you’re browning the mushrooms in the first step.

Bourguignon refers to recipes prepared in the style of the French region of Burgundy. It’s traditionally beef braised in red wine along with other ingredients--usually beef broth, bacon, pearl onions, and mushrooms. I choose to leave the pearl onions out of this recipe--that’s my preference.  If you’d like to add them, feel free to cut back on the carrots, and add a cup or two of them.

My husband emailed this recipe to me some time ago, and we’ve had it several times since-with a few changes made along the way.  It was submitted to a yoga site by a Kierstin Buchner.  Thanks, Kierstin--we love this one!  What changes did I make?  Well, leaving out the pearl onions, for one, upping the carrot and potato quantities, too.  Changed the herbs up a bit, tweaked the cooking procedure somewhat, and I thicken the bourguignon up at the end of cooking. 

Please don’t be scared off by the ingredient list--it’s not as long as you may think.  This is a fabulous one pot meal, not counting the pot to cook the egg noodles in.  Get your ingredients measured out and ready to go, and it’s very simple.  Here’s the plan:

  • Slice and chop the mushrooms, set aside.
  • Dice the onion, slice the carrots, and set those aside together-because they go in the pot at the same time.
  • Mince the garlic, set aside.
  • Measure out the flour, get the spices together. You’re using mise en place bowls, yes? They’ll truly simplify your cooking!
  • Measure out the wine, then the broth, set aside.
  • Get your tomato paste ready. HINT! You hardly ever need a whole can of tomato paste at once, so here’s what I do: open the can, scoop it all out, toss it in a zip top bag, and form the paste into a log shape in the bottom of the bag.  When you need a tablespoon of the paste, cut a piece off of the tomato paste log (about the width of a tablespoon of butter).  OR, measure tablespoon sized quantities of the paste, and drop them on a parchment lined plate. Freeze them on the plate-when frozen take them off the paper and toss in a plastic bag to keep in the freezer.  Easy!
  • While the stew is simmering for the 30 minutes, get the potatoes scrubbed and quartered, and set a pan of water to boil for the noodles. 

See? All you need is a plan!

Mushroom Bourguignon

Mushroom Bourguignon
This makes a lot (like, 6 servings or so?), so unless you're feeding a crowd, be prepared for amazing leftovers.  If you don't like leftovers, send them to me, I'll take them!

2 lbs Crimini mushrooms, sliced
2 Portobello mushrooms, stems and gills removed, cut into chunks
olive oil
salt and pepper, to taste
1 pound carrots, peeled and cut diagonally  into 1 inch pieces
1 large onion, diced
4 cloves garlic, minced
2 tbsp flour
2 cups dry red wine
4 cups broth of your choice-vegetable, chicken, beef
1 tbsp tomato paste
1 tsp dry thyme
1 tsp Herbes de Provence
2 bay leaves
28 oz (1 lb, 12 oz) small potatoes, quartered (approximately-that's just the size of the bag I had on hand)
3 tbsp cornstarch
3 tbsp cold water
egg noodles

In a large pot, heat about 2-3 tbsp of olive oil. Add all of the mushrooms, about 1 1/2 tsp of salt and 1 tsp of pepper, and sauté for about 10 minutes. Remove the mushrooms and accumulated juices to a bowl and set aside.

Add a couple more tbsp of olive oil, and sauté the onions and carrots for about 10 more minutes, stirring occasionally. Add the garlic and cook for one more minute.

Sprinkle the onions, carrots and garlic with the flour, stir for about 2-3 minutes. Add the mushrooms and accumulated juices back to the pot, then add the wine, broth, tomato paste, thyme, Herbes de Provence and bay leaves.  Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes.  Stir occasionally.

After the 30 minutes are up, add the potatoes, bring to a boil, reduce heat and cover.  (This is also when I get the egg noodles in a pot of boiling water to cook.) Simmer for 10 minutes or so, until the potatoes are fork tender.  Test for seasoning and adjust if necessary.  Stir the cold water into the cornstarch and add it to the stew while stirring.  Stir until thickened.  Serve over the egg noodles.

Also?  You could totally turn your leftover bourguignon and noodles into an amazing soup!  Just broth it up and add anything else that you like.

Mushroom Bourguignon



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Reader Comments (23)

yep - right there with yuh on this one! make mushroom bourguignon on a regular basis in the winter months - especially when it's cold outside and i'm craving some sort of rich stew! i know it's traditionally eaten w/noodles, but i'm a potato girl sooooooo . . . mashed taters all the way for me! (i do omit the potatoes in the bourguignon when i'm going to serve over mashed)

January 18, 2011 | Unregistered CommenterSMITH BITES

that looks heavenly elle. nicely done!

January 18, 2011 | Unregistered Commentervanillasugar

Elle, this is so delicious looking, would love to have it for dinner tonight!!

January 18, 2011 | Unregistered CommenterFoodWanderings

I don't know if you remember, but you sent me the recipe a long time ago - and it is absolutely delicious! So hearty and well, meaty for all of not having any meat in it at all. I really recommend this one!

January 18, 2011 | Unregistered CommenterRJ Flamingo

This is a really great tasting recipe even if your not a vegetarian.

January 18, 2011 | Unregistered CommenterBJR

Oh that looks absolutely fabulous! The color is amazing. Stumbled!

January 18, 2011 | Unregistered Commenterkat

This sounds amazing! And Iove that it just uses mushrooms; so much faster than the traditional beef!

January 18, 2011 | Unregistered CommenterHeather @ Heather's Dish

Nice way to make bourguignon without the beef. It looks mouthwatering!

January 18, 2011 | Unregistered CommenterNisrine|Dinners & Dreams

That is beautiful and I want a bowl of it so bad, have mercy! If only Mr. Picky Pants didn't hate mushrooms so much, ugh. I need to bookmark this one to make for after we move because he'll be out to sea for months at a time and I can eat all the mushroom main dishes I want! lol

January 18, 2011 | Unregistered CommenterApril in CT

Yum yum yum. Is there any better combination than mushrooms and wine? I'm going to make sad puppy eyes at my spouse until he makes me this.

January 18, 2011 | Unregistered CommenterSarah

YUM! Looks so hearty and delicious! I love how you used a mixture of meaty mushrooms. Turning it into soup by adding broth is an interesting idea too!
- Brittany

January 19, 2011 | Unregistered CommenterMushrooms Canada

Thank you very much, Brittany!

January 19, 2011 | Unregistered CommenterElle

I would make this in a heartbeat and not tell my kids that it's mushrooms. It's for their own good!

January 19, 2011 | Unregistered CommenterKaren@Mignardise

Oh Elle, this looks like heaven on a plate! I am in love with this recipe and your photos look delicious too :)

January 19, 2011 | Unregistered CommenterRenee (Kudos Kitchen)

This is a meatless dish I could love! I recently made Julia Child's Beef Bourguignon recipe and it's funny how I recall thinking it would be great even without the meat because I love mushrooms so much! I did love those pearl onions but I must say they can be a time consuming task that I could live without. My favorite lasagna is mushroom based...see, I'm flexible! I find myself eating less and less meat all the time.

I used to think you had made up that cute term Flexitarian...then saw Mark Bittman discuss it in an interview. It's the perfect category!

January 19, 2011 | Unregistered CommenterBarbara | VinoLuciStyle

This looks delicious! I Love then mushrooms are cooked sooo well that they actually taste like beef. The sauce looks incredible :)

January 19, 2011 | Unregistered CommenterSues

This looks absolutely delicious Elle! I love mushrooms so I would probably skip the meat too and just let the flavor of the mushrooms shine through!

This looks amazing. Sending this one to the printer right now!

January 20, 2011 | Unregistered Commentermegan

This looks fantastic!!! I can't wait to try it... I love beef bourguignon, but it's always nice to go meatless every once in awhile!

January 20, 2011 | Unregistered CommenterNatalie

This looks so delicious! I can't wait to make it myself...lots and lots of mushroom is the way to go!!!

January 21, 2011 | Unregistered CommenterJenn {Fungus Fun}

Just the thing for this cold weather - looks yummy!

January 24, 2011 | Unregistered CommenterJan

Just finished eating this and holy mushroom goodness it was FANTASTIC!!!!

January 30, 2011 | Unregistered CommenterApril in CT

I want this. Immediately. If I show up, will you make it for me? Pretty, please?

I'll bring the wine!

February 3, 2011 | Unregistered CommenterMichelle @ Taste As You Go

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