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!
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
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
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.