veggie main

 This recipe has become one of our fast favorites especially when I am craving some red meat this hearty dish does the trick. Let me know if you give it a whirl. Hugs, Kathy  

Mushroom Bourguignon
Serves 4
a hearty and "meaty" dish without the meat
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Ingredients
  1. 2 tablespoons olive oil
  2. 2 tablespoons butter, softened
  3. 2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
  4. 1 carrot, finely diced
  5. 1 small yellow onion, finely diced
  6. 2 cloves garlic, minced
  7. 1 cup full-bodied red wine
  8. 2 cups beef or vegetable broth (beef broth or vegetable
  9. 2 tablespoons tomato paste
  10. 1 1/2 tablespoons all-purpose flour
  11. Egg noodles, for serving
  12. Chopped chives or parsley, for garnish (optional)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, spoon the stew over a bowl of egg noodles, sprinkle with chives or parsley
Adapted from Smitten Kitchen's
Adapted from Smitten Kitchen's
Kathy Dishes http://kathydishes.com/

 

Categories: pasta, veggie main

3 Responses so far.

  1. kelly booth says:

    This Looks soooooo Yummy!!! Need to try it….

  2. Donna says:

    This dish was amazing!!! My family loved it.
    Thanks so much for sharing it

  3. Winnie says:

    This looks delicious! I love mushrooms and like the idea of a meatless option as my mom is a vegetarian and I make beef all the time. Thank you. Glad you decided to do a food blog. I find them fun.

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