Well, it’s official – I’m never happy. I, Julie, am a seasonal malcontent. In the summer, I fester in a disgusting pool of my own sweat and long for the dark, frigid, short days of winter. When those days arrive, I shiver under my four layers of clothing and think about how nice it would be to walk outside into the soupy sauna of DC summer. And when Groundhog Day comes and that godforsaken rodent sees his shadow…
I’m exaggerating a little. I do appreciate a few things about winter. I enjoy sweatpants and hoodies. Winter is a heavy enabler of those. I also like hunkering (both the word and actually doing so), so when our weather people say we’re going to get thirty-five feet of snow I get to hunker my heart out, even when we actually end up with just a dusting. And I like eating comfort food, and there’s no better excuse for that than polar vortexes and ice and whatnot. Lemonade out of late-winter Meyer lemons – that’s what we’re all about here.
This mushroom bourguignon is comfort food at its very best. Hearty, meaty mushrooms, savory onions and carrots, and of course, red wine – all spooned over rich egg noodles, which you can skip in favor of a huge hunk of crusty bread if you so desire. Or do both – I won’t judge. I can’t tell you how good this is – you’ll just have to make it. Once you smell the rich aromas of this as it comes together in your kitchen, I can pretty much guarantee it’ll join your regular winter rotation.
- 4 Tbsp olive oil
- 8 large portobello mushroom caps, stems removed and sliced into ¼ inch slices
- 2 large carrots, diced
- 1 small yellow onion, diced
- ¾ tsp salt
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups vegetable or mushroom broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup pearl onions, peeled (see note for how to peel)
- Egg noodles or bread, for serving
- Heat 2 tablespoons of the olive oil in a large stockpot over medium-high heat. In three small batches, sear the mushrooms for 1-2 minutes per batch. They should darken but not release their liquid. Remove to a large bowl and set aside.
- Heat 1 tablespoon of olive oil in the same stockpot over medium heat. Add the diced onion and carrots and cook, stirring frequently, until softened, 5-7 minutes.
- Add the salt, thyme, and garlic and cook for one minute.
- Add the red wine and scrape any residue from the bottom of the pot. Turn the heat to high and cook until the wine is reduced by more than half. Add tomato paste and stock. Add the seared mushrooms (with any liquid from the bowl). Reduce heat to medium-low and simmer for 20 minutes. Add peeled pearl onions and simmer for 5 more minutes.
- Combine the last tablespoon of olive oil with the flour and stir. Add to the pot and turn heat to low. Cook for five more minutes or until thickened to desired consistency.
- Serve over cooked egg noodles or with bread.
Source: Adapted from Smitten Kitchen
I would love to revive more recipes like this one. Thank you