Portobello Burgundy Beef Food

PORTOBELLO BURGER

Steps:

• Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.
• When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.
• Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.

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.

BURGUNDY BEEF PORTABELLA

Steps:

• Start a pot of water to boil for egg noodles. Cook noodles al dente (slightly firm). Drain noodles and cold-shock under running water. Drain well and place them back in hot pot. Toss with the butter and parsley and set aside until the beef is done.
• Combine flour, salt and pepper to make a seasoned mixture to coat the beef hunks. Meanwhile heat up your olive oil in a deep skillet over medium-high heat. Pat the beef hunks dry with a paper towel and coat a few at a time then move to a plate; repeat until all beef pieces are coated. Once pan is heated, add the beef and saute the cubes 6 to 8 minutes, until browned. Remove meat from skillet and throw in the onions, mushrooms and garlic and another splash of olive oil. Cook for around 5 minutes until the onions begin to soften and the mushrooms begin to brown. Add wine, thyme, bay leaves, broth, beef hunks and bullion cube. Stir in tomato paste and worchestershire sauce and simmer until sauce thickens. Do a taste test towards the end to make sure there's enough salt/pepper and worchestershire to your liking. Serve the burgundy beef over a bed of parsleyed noodles.