Mushroom Bourguignon
- Number of Servings: 4
Ingredients
Serves 42 tablespoons olive oil2 tablespoons butter, softened2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)1 small yellow onion, finely diced2 cloves garlic, minced1 cup full-bodied red wine2 cups beef, vegetable, or mushroom broth2 tablespoons tomato paste1 teaspoon fresh thyme leaves (1/2 teaspoon dried)1 1/2 tablespoons all-purpose flourEgg noodles, for servingSour cream and chopped chives or parsley, for garnish (optional)In my calorie calculations I left out the sour cream. I included 5 cups of egg noddles (for 4 servings).
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.
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.
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. Add the pearl onions and simmer for five minutes more.
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.
To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.
This is not my recipe! I got it from www.smittenkitchen.com
Number of Servings: 4
Recipe submitted by SparkPeople user OXCAR2.
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.
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. Add the pearl onions and simmer for five minutes more.
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.
To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.
This is not my recipe! I got it from www.smittenkitchen.com
Number of Servings: 4
Recipe submitted by SparkPeople user OXCAR2.
Nutritional Info Amount Per Serving
- Calories: 376.4
- Total Fat: 14.6 g
- Cholesterol: 60.4 mg
- Sodium: 322.6 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 2.4 g
- Protein: 8.4 g
Member Reviews
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RACHELLELP
This was a great recipe! If you exchange the flour for another thickener and serve it with mashed potatoes or rice it would make a gluten-free treat! The whole family loved it (almost!)! After the onion mixture was cooked, I removed it from the pan too and sauteed eggplant, then continued on. - 7/31/11