Mushroom Bourguignon with Polenta

For Christmas, my brother and sister-in-law gave me a beautiful box loaded with goodies from Eataly in New York City. I chose this vegetarian version of this classic French dish to make with the special polenta from my box.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of cremini and shiitake mushrooms. The mushrooms are cooked until they are dark brown, giving the dish a wonderful depth of flavor. I also loved the combination of pearl onions and leeks. Nice.

Yield: 4 to 6 servings

• 6 T butter or extra-virgin olive oil, plus more as needed (I used 3 T each)
• 2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
• 8 ounces peeled pearl onions (2 cups), larger ones cut in half (I used frozen pearl onions)
• Kosher salt and freshly ground black pepper
• 1 large leek or 2 small/medium leeks, white and light green parts, diced (1 1/2 cups)
• 2 carrots, thinly sliced
• 3 to 5 garlic cloves (2 to 4 minced, 1 grated to a paste)
• 1 T tomato paste
• 2 ½ T all-purpose flour
• 1 ½ cups dry red wine
• 1 ½ cups beef, mushroom or vegetable broth
• 1 T tamari or soy sauce, plus more to taste (I used dark soy sauce)
• 3 large fresh thyme branches or 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 to 4 ounces shiitake, chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
• smoked paprika, for serving
• polenta, egg noodles or mashed potatoes, for serving (I used Polenta Valsugana)
• chopped flat-leaf parsley, for serving

1. Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat.
2. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more.
3. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper.
4. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
5. Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan.
6. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes.
7. Add the 2 minced garlic cloves and sauté for 1 minute longer.
8. Stir in tomato paste and cook for 1 minute.
9. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
10. Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer.
11. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. (Meanwhile, at this point, prepare the polenta according to the package directions, if using.)
12. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
13. Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms.
14. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

Chicken Pot Pie with Drop Biscuit Topping

This chicken pot pie was really elevated by the inclusion of fresh herbs. Even the biscuits had arugula in them. I loved it!

This was our Valentine’s Day dinner. ❤ The recipe was adapted from My Paris Kitchen, by David Lebovitz. I increased the amount of onions, garlic, peas, and chicken. I also used arugula instead of watercress in the biscuits.

I chose the “Americanized” version of his Chicken Pot Parmentier by using the biscuit topping rather than the potato topping. According to Lebovitz, the fresh tarragon in the filling still makes this dish decidedly French. Fancy comfort food. 🙂

Yield: Serves 6 to 8

For the Chicken Filling:

• 4 cups (1 quart/1 liter) chicken stock (I used my homemade turkey stock)
• 3 carrots, peeled and diced
• 2 ribs celery, diced
• 25 peeled pearl onions (I used frozen pearl onions, thawed)
• 6 T (3 oz/85 g) unsalted butter
• 6 T (60 g) all-purpose flour
• 2 cloves of garlic, peeled and minced
• 2 T dry white wine
• 4 to 5 cups shredded or diced cooked chicken (I used rotisserie chicken meat)
• 1 1/2 cups frozen peas or shelled fava beans, thawed
• 2 T finely chopped fresh tarragon
• 2 T finely chopped fresh flat-leaf parsley
• 1 tsp coarse salt, plus more as needed
• 1/2 tsp freshly ground black pepper

For the Drop Biscuit Topping:

• 2 cups (280 g) all-purpose flour
• 1/2 tsp coarse salt
• 3/4 tsp freshly ground black pepper
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 8 T (4 oz/115 g) unsalted butter, chilled and cubed
• 1/2 cup packed (50 g) finely chopped arugula or watercress
• 1 cup (250 ml) buttermilk

To Make the Chicken Filling:

1. Heat the stock in a saucepan over medium heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about 10 to 15 minutes. Turn off the heat and set aside.
2. Melt the butter in a large pot or Dutch oven over medium heat. Stir in the flour, and cook, stirring constantly, for 2 minutes.
3. Whisk a few ladlefuls of the warm stock into the flour mixture, which will appear lumpy at first but will smooth out as you go. Gradually add all the stock, including the vegetables, stirring as you go.
4. Cook for about 9 minutes, until thickened.
5. Add the garlic and wine and cook for 1 additional minute.
6. Remove the pot from the heat and stir in the chicken, peas, tarragon, parsley, salt and pepper. Taste and adjust seasoning, if necessary.
7. Transfer the mixture to a shallow 2 1/2 to 3 quart baking dish. Set the baking dish on a rimmed baking sheet to catch any drippings.
8. Preheat the oven to 400 degrees, preferably on convection.

To Make the Drop Biscuit Topping:

1. In a large bowl, whisk the flour, salt, pepper, baking soda, and baking powder to combine.
2. Add the butter and, using a pastry cutter, combine until the butter is broken into pea-size pieces.
3. Add the arugula, and then the buttermilk, mixing just until the dough holds together.
4. Using a spring-loaded cookie scoop, distribute the dough evenly over the chicken filling. (I made 3 rows of 6 biscuits.)

To Finish:

1. Bake the chicken potpie for 25 to 30 minutes, or until the topping is deep golden brown and the filling is bubbling and hot.

One Year Ago: Chicken Stew with Biscuits

Two Years Ago: Fried Chicken Thighs & Cheesy Grits

Four Years Ago: Fried Chicken Biscuits

Five Years Ago: Slow Cooker Barbecue Pulled Pork and Popovers

Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. 🙂 We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

• 3 pounds russet potatoes, unpeeled
• 3 pounds Yukon Gold potatoes, unpeeled
• ½ cup (1 stick) unsalted butter, cut into ½” cubes
• about 3/4 to 1 cup milk (I used 1 percent)
• coarse salt

For the Filling:

• ¾ cup brown or French green lentils
• 1 teaspoon coarse salt, plus more for seasoning
• 17 garlic cloves, divided
• 5 tablespoons olive oil, divided
• 1 ounce dried porcini mushrooms
• 2 large yellow onions, coarsely chopped (about 3-4 cups)
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 cups dry white wine
• 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
• 3 tablespoons cornstarch
• 2 teaspoons light soy sauce or 2 tablespoons white miso
• freshly ground black pepper
• 12 cups ½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
• 1 cup frozen pearl onions, thawed, halved
• 2 4-inch sprigs rosemary
• 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
• ¼ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

1. Preheat oven to 450°, preferably on convection.
2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
3. Let cool slightly, then peel.
4. Press potatoes through a ricer, food mill, or colander into a large bowl.
5. Add butter; stir until well blended.
6. Stir in milk until desired consistency is achieved.
7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–25 minutes.
3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

1. Soak dried porcini in 3 cups hot water; set aside.
2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
4. Add 10 cloves of chopped garlic and cook for 1 minute.
5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
6. Add bay leaves and wine; stir, scraping up any browned bits.
7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
10. Strain mixture into a large bowl with a spout. Discard the solids.
11. Wipe Dutch oven clean and returned strained sauce to pot; bring to a boil. (I had 5 cups of strained sauce.)
12. Stir cornstarch and 3 T water in a small bowl to dissolve.
13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
14. Whisk in soy sauce/miso.
15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

1. Preheat oven to 425°, preferably on convection roast.
2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes.
4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
3. Pour sauce over vegetables.
4. Spoon potato mixture evenly over. Swirl decoratively.
5. Bake at 425°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

One Year Ago:

• Shepherd’s Chicken Pot Pie

Two Years Ago:

• Vegetarian Chili with Winter Vegetables

Three Years Ago:

• Mushroom Risotto with Spring Herbs

Four Years Ago:

• Hungarian Lentil Stew
• Chilkewali Mung Dal (Split Green Mung Beans), Mumbai-Style
• Spinach with Garlic & Cumin

Slow Cooker Mushroom Stroganoff with Egg Noodles

I have a few good friends whom I worked with many years ago. We don’t get to see each other very often, but one of the most wonderful things about getting together now is that not only can we catch up, but all of our kids really enjoy each others company as well. 🙂

On New Years Eve day, I set this dish up to cook while my friends and I- with all of our kids- went bowling! The lights were dim, the music was loud, and the kids really had a lot of fun. It was great to come home and have dinner ready!

This recipe was adapted from Food and Wine, contributed by Sarah Bolla. I used cremini mushrooms instead of oyster mushrooms, creme fraiche instead of sour cream, chicken stock instead of vegetable broth, frozen pearl onions, and doubled the garlic.

Yield: Serves 4

• 2 tablespoons unsalted butter, plus more for buttering noodles
• 1 tablespoon extra-virgin olive oil
• 6 ounces pearl onions (about 1 cup), peeled
• 1 1/2 pounds white button mushrooms, thinly sliced
• 8 ounces shiitake mushrooms, stems removed and caps quartered
• 8 ounces cremini or oyster mushrooms, quartered
• coarse salt
• freshly ground black pepper
• 1/2 cup white wine
• 1 1/2 cups chicken or vegetable stock
• 8 large garlic cloves, thinly sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 8 ounces egg noodle pasta
• 1/2 cup sour cream or creme fraiche
• flat leaf Italian parsley, coarsely chopped

1. In each of 2 large skillets, melt 1 tablespoon of the butter and 1/2 tablespoon of the olive oil over medium-high heat.
2. Add the onions and mushrooms to each of the skillets and season both with salt and pepper.
3. Cook until the onions have softened and the mushrooms are browned and tender, about 5 to 7 minutes.
4. Add a ¼ cup of white wine to each skillet to deglaze the vegetables from the pan.
5. Transfer to a slow cooker.
6. Add the stock, sliced garlic, Worcestershire, and mustard to the pot and cook on high for 1 1/2 hours.
7. Bring a pot of salted water to a boil, cook the pasta until al dente and drain. Transfer the pasta to one large serving dish.
8. Stir some butter into the noodles (if desired) and top with the mushrooms and sauce.
9. Swirl in the creme fraiche and season with salt and black pepper to taste.
10. Garnish with chopped parsley and serve.

Note: The stroganoff can be refrigerated for up to 4 days.

One Year Ago:

• Fresh and Wild Mushroom Stew

Two Years Ago:

• Khatti Dal (Sour Lentils), Hyderabad-Style

Three Years Ago:

• Mushroom Leek Bread Pudding
• New Orleans Red Beans & Rice with Pickled Peppers

If you like this you may also like:

• Mushroom Bourguignon

Mushroom Bourguignon

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

1.  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.
2. 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.
3. Remove mushrooms and pearl onions from the pan and set aside.
4. 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.
5. Add the garlic and cook for just 1 more minute. Season with salt and pepper.
6. 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.
7. Stir in the tomato paste and the stock.
8. 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.
9. Combine the flour and the remaining butter with a fork; stir this into the stew.
10. 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.
11. When the desired consistency of the stew is achieved, cook the egg noodles according to the package directions in salted boiling water.
12. 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.

One Year Ago:

• Spicy & Garlicky Fresh Tomato Sauce with Pappardelle

Two Years Ago:

• Pastitsio
• Spinach Gnocchi with Shaved Ricotta Salata

If you like this you may also like:

• Fresh & Wild Mushroom Stew
• Button Mushrooms a la Creme

Vegetable (& Chicken) Pot Pie with Puff Pastry Crust

I have made this pot pie many, many times. I love the pearl onions, rosemary-infused broth based sauce, and puff pastry crust. In this version, I loaded it with CSA vegetables- including carrots, kohlrabi, and 5 baby bok choy! It was more of a vegetable pot pie, which I prefer. Tasty. This recipe was adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins.

Yield: Serves 8

• 4 cups chicken stock
• 3 cups sliced carrots (1/4-inch thick rounds)
• 1 large kohlrabi
• 5 baby bok choy or other greens such as kale or chard
• 4 sprigs rosemary
• 2 cups pearl onions
• 4 T unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 pounds cooked chicken breasts (about 2 large), cut into chunks or strips, about 4 cups
• coarse salt and freshly ground black pepper
• 1 sheet frozen puff pastry, thawed
• 1 egg
• 1 teaspoon water

1. Season the chicken with salt and pepper and cook. (I used grilled chicken this time but broiled, steamed or poached are also all options.) Cut into bite-sized cubes or strips.
2. Bring the chicken stock to a boil in a medium saucepan. Add the carrots, kohlrabi, and 1 rosemary sprig, and boil for 4 minutes. Drain, reserving the liquid, and set aside. Discard the rosemary.
3. With the tip of a paring knife, make a small incision at the root end of each onion; be careful not to cut through completely so that the onion does not fall apart in cooking. Bring a medium saucepan of water to a boil, add the onions, and cook until just tender, 10 minutes. Using a bamboo strainer, lift onions out of the boiling water, rinse under cold water, and peel. Set aside.
4. Add the greens to the boiling water and cook for 1-2 minutes, until wilted. Drain and set aside.
5. Melt the butter in a saucepan, add the flour, and cook, whisking over medium-low heat, 3 to 4 minutes. Add the reserved carrot/kohlrabi liquid. Cook, whisking, until thickened, another 3 to 4 minutes. Add a sprig of rosemary, cover, and set aside to cool. Taste and adjust the seasoning, if necessary.
6. Spread the chicken and vegetables evenly over the bottom of a deep 9×11 pan. Pour thickened sauce over the mixture and insert rosemary sprigs.
7. Roll the thawed puff pastry to a rectangle large enough to seal over the baking dish. (I roll it between pieces of plastic wrap or parchment paper.)
8. Whisk the egg and water together, and brush to outside rim of the baking dish with the egg wash. Drape the dough over the top and press the edges to seal. Brush the top with egg wash as well. Chill in the freezer for 20 minutes.
9. Preheat the oven to 475 degrees.
10. Transfer the baking dish to the oven, and bake until the pastry is puffed and well browned, 15 to 18 minutes. Serve immediately.