Mushroom Burgundy

Having the starter snow storm of 2020 drop 24″ of snow, is unkind even for the year 2020. After clearing the driveway, we made a short run to the local not-so-megamart, to pickup a few small things. One thing that caught my eye was an amazing selection of mushrooms.

The first thing that hit my mind was an asian stir fry, but I’ve done a good bit of asian lately. Perhaps, go the other direction, say to France, with a riff on Beef bourguignon..

From Wikipedia:

Beef bourguignon also called beef Burgundy, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. It is also a dish consisting of a piece of braised beef with the same garnish, at which point it may be called pièce de bœuf à la bourguignonne.

It is a well-known French dish whose name probably refers to the use of wine. However, beef bourguignon is likely not a regional recipe from Burgundy.

I’ll keep this vegetarian / vegan, but one might replace 1 tbsp of the olive oil with some bacon fried off to render fat for flavor.

This is meant to be a quite thick and rich stew, I’d serve it over a mixed vegetable mash of carrots, parsnips, turnips, and rutabaga and potatoes. Pasta or boiled grains would work here as well.

Mushroom Burgundy

A savory, rich stew of vegetables and mushrooms, perfect over mash

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Dinner, Main Course, Sauce

Cuisine French

Servings 4

Calories 272 kcal

Equipment

• Dutch Oven

Ingredients

  

1x2x3x

• 2 tbsp olive oil
• 2 lb Mixed Mushrooms or Button cleaned, sliced
• 1 cup Pearl Onions Peeled, or thawed frozen
• 1/2 cup Carrot Peeled, Diced
• 1 cup Onion Peeled, Diced
• 1/2 cup Celery Washed, Diced
• 1/2 tsp thyme dried
• 3 cloves Garlic Peeled, minced
• 1 cup Red Wine Good Stuff (Burgundy)
• 2 cup Mushroom or Vegetable broth Low Sodium
• 2 tbsp tomato paste
• 1 1/2 tbsp AP Flour
• Cracked Black Pepper to taste
• Salt to taste

Instructions

 

• Place dutch oven over medium high heat, add oil and heat until it spiders
• Add mushrooms and pearl onions, saute until they take color, 4-5 minutes
• Drop heat to medium, add carrots, onions, garlic, thyme, saute, tomato paste until onion is soft and starting to take color
• Add flour and stir, cook for ~ 1-2 minutes until flour starts to color
• Slowly deglaze with the wine, reduce by half
• Slowly add in broth, bring to a boil and reduce to a simmer
• Season with salt and pepper to taste
• Simmer for ~25 minutes, reduce sauce to desired consistency
• Taste and resseason if necessary
• Serve over mash.

Notes

One should serve over some form or carbohydrate, mashed veggies, pasta, etc.

Adding roasted cloves of garlic is a taste booster, ditto using garlic oil in place of the olive oil can boost as well. (Be prudent in the use of garlic, but not like we are going out in public these days.)

 

Nutrition

Calories: 272kcalCarbohydrates: 35gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 150mgPotassium: 1085mgFiber: 9gSugar: 13gVitamin A: 2852IUVitamin C: 11mgCalcium: 55mgIron: 2mg

Keyword Braised, Mushroom, Stew

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