It’s official… “bourguignon” is my new favorite word! I can’t stop saying it!! AMAZING. 🙂 I’m driving my family crazy…
This “meaty” vegetarian dish is hearty and rich with flavor. A wonderful twist on a classic French dish. I adapted the recipe from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman. We ate it over fresh tagliatelle noodles, but it would be delicious with any other type of egg noodles such as pappardelle as well. An easy and elegant weeknight meal.
Yield: Serves 6 as a main course
- 3 T (45 ml) olive oil
- 3 T (45 g) unsalted butter, softened
- 3 pounds cremini mushrooms, cleaned, trimmed, & cut into 1/4-inch slices
- 1 1/2 cups (172 g) pearl onions, peeled (thawed if frozen)
- 1 small carrot, finely diced
- 1 yellow onion, finely diced
- 1 large shallot, finely diced
- 1 1/2 tsp fresh thyme leaves or 3/4 tsp dried thyme leaves
- coarse salt
- freshly ground black pepper
- 5 garlic cloves, minced
- 1 1/2 cups (352 ml) full-bodied red wine
- 2 1/2 T (52 g) tomato paste
- 3 cups (712 ml) beef, chicken, or vegetable stock
- 2 T plus 1 tsp (18 g) all-purpose flour
- egg noodles, for serving (I used fresh tagliatelle)
- chopped chives or parsley, for garnish, optional
- sour cream, for garnish, optional
- Heat 1 1/2 T olive oil and 1 1/2 T butter in a medium-sized Dutch oven or heavy saucepan over high heat.
- Sear the mushrooms and thawed pearl onions until they begin to take on a little color- your mushrooms will make a delightful “squeak-squeak” as they’re pushed around the hot pan- but the mushrooms do not yet release any liquid, about 3 to 4 minutes.
- Remove mushrooms and pearl onions from the pan and set aside.
- Lower the flame to medium and add the second T of olive oil. Add the carrot, yellow onion, shallot, thyme, a few pinches of coarse salt, and several grinds of black pepper in the pan, and cook for 5 minutes, stirring occasionally, until the onion is lightly browned.
- Add the garlic and cook for just 1 more minute. Season with salt and pepper.
- 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, which will take about 4 to 5 minutes.
- Stir in the tomato paste and the stock.
- Add back the mushrooms and pearl onions with any juices that have collected; bring the mixture to a boil- then reduce the temperature so it simmers for 10 to 15 minutes, or until both the mushrooms and onions are very tender.
- Combine the flour and the remaining butter with a fork; stir this into the stew.
- Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to a “coating” consistency. (I boiled mine down for 10 minutes!) Season with additional salt and pepper, to taste.
- When the desired consistency of the stew is achieved, cook the egg noodles according to the package directions in salted boiling water.
- To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (we omitted this topping), if using, and sprinkle with optional chives or parsley.
Note: The stew reheats very well on the second and third days in a large saucepan over low heat.
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