Mushroom Bourguignonne In A Whole Pumpkin Food

MUSHROOM BOURGUIGNON

Steps:

• If using an Instant Pot: Press the "Sauté" button and add some oil. Cook the onions for about 3 minutes or until they become translucent. Then add the garlic, the mushrooms, and the carrots. Cook for 3 minutes. Then add the tomato paste and cook for another minute. Deglaze with red wine and vegetable broth. Add the herbs and season with salt and pepper. Press the "Slow Cook" function and choose 5 hours.
• If you use a regular slow cooker, do the same on the stove top. Then transfer everything to the slow cooker or just use the slow cooker pot to cook everything on the stove top. In this case, add the corn starch (whisk well with 2 tablespoons of water before adding) together with the herbs. (If you use an Instant Pot you will add it later). Cook for 5 hours. Serve with fettuccine.
• If you use an Instant Pot, press the "Sauté" function once the 5 hours are over. Stir in the corn starch (whisk well with 2 tablespoons of water before adding) and cook for about 3 minutes until the sauce becomes thicker. Serve with fettuccine.
• **You could also make this recipe by using the Instant Pot manual function. Cook it on high pressure for 8 minutes. Allow for a natural release.**

MUSHROOM BOURGUIGNON

Steps:

• Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. 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. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
• Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. 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.
• Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
• 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. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

MUSHROOM BOURGUIGNON

Steps:

• Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Place the dried porcini in another bowl and cover with 150ml of boiling water, then set aside.
• Roughly chop the portobello mushrooms and halve any larger shiitake and chestnut mushrooms, leaving the small ones whole. Heat half of the butter with 1 tablespoon oil in a casserole pan over a medium heat. Fry the mushrooms in batches, until coloured but still firm, adding another tablespoon of oil between each batch. Tip the mushrooms into a bowl and set aside.
• Heat the remaining butter in the pan, peel the shallots, halving any larger ones, peel and cut the carrots into 2cm slices and fry for 8 minutes, or until the veg gets some colour, stirring occasionally. Peel and chop the garlic and add for the final 2 minutes.
• Add the thyme, bay and wine. Strain in the porcini liquid into the pan, roughly chop the porcini and add to the pan along with the tomato purée, then simmer for 25 minutes, or until the wine has reduced slightly and the veg are cooked through. Season to taste and fish out the thyme stalks and bay leaves.
• Stir the cooked mushrooms into the sauce along with any juices, heating through for a couple of minutes. Season and serve. Nice with some creamy mash on the side.

VEGAN MUSHROOM BOURGUIGNON

Steps:

• In a measuring cup, add one cup of hot water along with the dried mushrooms and set aside.
• In a large pot, warm one tablespoon of olive oil over low to medium heat. Add the onion, carrot, and bell pepper. Cook for about 3 minutes, until onion is translucent.
• To the pot, add the sliced mushrooms, minced garlic, thyme and oregano. Cook until the mushrooms begin to release their liquid, about 7-10 minutes.
• Meanwhile, remove the dried mushrooms from the measuring cup while reserving the liquid. Discard any hard pieces then finely chop the rest. Add them to the pot along with the cooked mushrooms and 2 tablespoons of tomato paste. Stir everything together and cook for another 3 minutes.
• Pour in the red wine and the reserved dried mushroom liquid, being careful to avoid any sandy bits that have settled to the bottom. Bring to a boil, reduce to a simmer and cook for 10 minutes, until liquid has reduced by half.
• In a small bowl or measuring cup, use a fork to mash together the vegan margarine and the flour until it forms a crumb-like texture. Add it to the pot while continuing to stir, until smooth. Cook a few minutes more, or until the sauce thickens. Add salt, to taste.
• Serve warm with mashed potatoes, fresh cracked pepper, chives, plus a glass of leftover red wine, and enjoy!

MUSHROOM BOURGUIGNON

Steps:

• In a large pot, heat 1 1/2 tablespoons of the oil over medium heat.
• Add mushrooms and 1/2 teaspoon of the salt and cook, stirring frequently, until mushrooms brown and have released most of their liquid, about 12 minutes.
• Transfer to a bowl.
• Add remaining 1 tablespoon oil to the pot and place over medium-high heat.
• Add carrots, onion and garlic; cook stirring frequently, until onion is golden, 8 to 10 minutes.
• Add tomato paste and cook, stirring, until the color deepens slightly, about 2 minutes.
• Stir in wine and simmer until reduced by about half.
• Return mushrooms to the pot and add broth, thyme, pepper and remaining 1/4 teaspoon salt.
• Bring to a boil, lower heat and simmer uncovered, stirring occasionally, until sauce is very thick, about 20 minutes.
• Serve over noodles.

VEGAN MUSHROOM BOURGUIGNON

Steps:

• Fill a pasta pot with water and heat on medium to warm the water.
• Heat a large skillet on medium heat and add 1 tbsp (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
• Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.
• Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.
• In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn't be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it's not sticking to the pan or evaporating. That shouldn't happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
• Turn the heat for the pasta water to high and bring to a boil.
• Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tbsp (15 g)) and add the fettucine to the water. Cook according to the directions on the package.
• Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.

MUSHROOM BOURGUIGNON

Steps:

• 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.

VEGAN MUSHROOM BOURGUIGNON

Steps:

• Slice or chop the leek into rounds or small pieces and rinse in a bowl of cold water. Drain well.
• Preheat a heavy pot over medium heat and sauté the leeks in a drizzle of olive oil with a pinch of sea salt until wilted.
• Add the chopped carrots and continue cooking until they begin to soften a bit and the leeks start to get some caramelization.
• Stir in the flour then add the red wine and bring to a simmer while mixing well. Add the tomato paste and cook for a few minutes until the wine starts reducing then add the vegetable stock, bay leaf and thyme sprigs. Cook for a good 15 minutes until the carrots have softened to your liking.
• Meanwhile rinse and cut the mushrooms into quarters or larger pieces to your liking.
• Preheat the largest skillet you own over medium heat and add a drizzle of olive oil or vegan butter, the mushrooms and a pinch of sea salt. Work in batches if needed so as not to overcrowd the pan.
• Turn up the heat as needed and allow the mushrooms to cook down until all the water has evaporated. At this point add another drizzle of olive oil or vegan butter and toss to coat well. Continue cooking until the mushrooms start to brown a bit.
• Push some of the mushrooms to the side, drizzle a little olive oil in the center and add the minced garlic. As soon as you start to smell it use a spoon and toss to coat well with the rest of the mushrooms for about 30 seconds or so. Taste and season with more sea salt at this point if desired.
• Transfer the garlic mushrooms to the pot with the red wine gravy and combine.
• Adjust seasonings and serve over fluffy mashed potatoes garnished with fresh parsley and some red chili flakes for heat.

MUSHROOM BOURGUIGNON

Steps:

• Quarter cremini mushrooms, and shred shiitake, oyster, and/or maitake mushrooms with your hands into bite-size bits.
• Heat 2 tablespoons oil in a Dutch oven or another large, heavy-bottomed pot over medium heat. Add half of the mushrooms with 1/2 teaspoon smoked paprika. Sauté until the mushrooms are browned all over, stirring occasionally, about 10 minutes. Take the mushrooms out and set aside. Repeat with the second half of the mushrooms. Then set all the mushrooms aside.
• Add a splash more oil to the pot, if needed, and add the carrots, onion, 1 teaspoon thyme, and 1/4 teaspoon salt. Cook until the vegetables are starting to soften and caramelize, 5 to 7 minutes.
• Stir in 3 minced garlic cloves and 1 tablespoon tomato paste, and cook for about 30 seconds. Incorporate 2 tablespoons flour and cook for another 30 seconds.
• Add 1 1/2 cups wine and stir to deglaze the pot. Then add 1 1/2 cups broth, as well as 2 tablespoons miso, lots of pepper, the remaining 1/4 teaspoon salt, and all the mushrooms. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and gently simmer with the lid ajar until the carrots are softened and the sauce is thick - stirring occasionally - about 30 minutes. Taste and adjust the seasonings, if needed. Garnish with parsley.

MUSHROOM BOURGUIGNON

Steps:

• Over a high heat, heat ONE tblsp of Olive Oil and ONE tblsp Butter in a heavy based pan. Add the mushrooms and cook until they begin to darken, but don't release any liquid - about three to four minutes. Remove the mushrooms from the pan.
• Lower the heat and add add the second tblsp of Olive Oil. Add the carrots, onions, thyme, a few good pinches of salt and several grinds of freshly ground black pepper, give everything a good coating and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for a further minute.
• Add the wine to the pan, degalzing the pan, then turn the heat up high and reduce by half. Stir in the tomato puree and stock. Return the mushrooms to the pan - including any mushroom juices - bring to the boil, then simmer for 20 minutes or until the mushrooms are very tender. Add the shallots and simmer for a further 5 minutes.
• Mix the remaining butter with the flour then stir into the bourguignon. Simmer for a further 10 minutes. If the sauce is too thin, boil to reduce to the right consistency. Season to taste.
• To serve, spoon the Bourguignon over a bowl of egg noodles, with a dollop of sour cream and sprinkle with chives or parsley

MUSHROOM BOURGUIGNONNE IN A WHOLE PUMPKIN

Steps:

• Carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife, remove the top. If the peel is too thick to cut easily, bake the pumpkin at 350°F for 15 to 20 minutes to soften it. Remove and discard the seeds, and use a large spoon to scrape out the strings.
• In a large skillet, saute onions in water for a few minutes. Add the mushrooms and celery, cover and simmer for a few minutes, until they have begun to release their juices. Stir in flour and cook 1 minute. Then add 2 cups red wine and the remaining ingredients, and cook 15 minutes, stirring frequently.
• Preheat the oven to 350°F Pour the stew into the pumpkin and place it in a large, shallow dish(a baking dish or pie plate) and put the top of the pumpkin on. Bake until the pumpkin is very soft, about 1 hour. While baking, stir the stew a few times, adding the remaining 1/2 cup wine if too much liquid evaporates or is absorbed.
• To serve, spoon out some stew and scrape out some of the pumpkin onto each plate. Enjoy!