'Smitten Kitchen's Mushroom Bourguignon
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 grams) butter, softened
- 2 pounds (905 grams) Portobello mushrooms, in 1/4-inch slices
- 1 cup (115 grams) pearl onions, peeled (thawed if frozen)
- 1/2 carrot, finely diced
- 1 small yellow onion, finely diced
- 1 teaspoon fresh thyme leaves,or 1/2 teaspoon dried thyme
- Table salt
- Freshly ground black pepper
- 2 garlic cloves, minced
- 1 cup (235 ml) full-bodied red wine
- 2 tablespoons (35 grams) tomato paste
- 2 cups (475 ml) beef or vegetable stock (beef broth is traditional, but use vegetable to make it vegetarian; the dish works with either)
- 1 1/2 tablespoons (12 grams) all-purpose flour
- Egg noodles, for serving
- Sour cream and chopped chives or parsley, for garnish (optional)
- This recipe is vegetarian
- Produce
- Carrot (1/2)
- Pearl onions (1 cup)
- Portobello mushrooms (2 pounds)
- Sour cream and chopped chives or parsley (1)
- Thyme, fresh leaves (1 teaspoon)
- Yellow onion, small (1)
- Canned Goods
- Beef or vegetable stock (2 cups)
- Tomato paste (2 tablespoons)
- Cooking & Baking
- All-purpose flour (1 1/2 tablespoons)
- Black pepper, Freshly ground (1)
- Garlic cloves (2)
- Olive oil (2 tablespoons)
- Table salt (1)
- Pasta & Grains
- Egg noodles (1)
- Dairy
- Butter (2 tablespoons)
- Beer, Wine & Liquor
- Full-bodied red wine (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 6, 2012 (3 months ago).
145 people saved this recipe.
