Smitten Kitchens Mushroom Bourguignon Food

MUSHROOM BOURGUIGNON

Steps:

• Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
• Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
• Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
• Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.

'SMITTEN KITCHEN'S MUSHROOM BOURGUIGNON RECIPE

Steps:

• Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium-sized Dutch oven or heavy saucepan over high heat. Sear the mushrooms and pearl onions until they begin to take on a little color- your mushrooms will make a delightful "squeak- squeak" as they're pushed around the hot pan- but the mushrooms do not yet release any liquid, about 3 or 4 minutes. Remove mushrooms and onions from the pan and set aside.
• Lower the flame to medium, and add the second tablespoon of olive oil. Toss the carrot, onion, thyme, a few good pinches of salt, and several grinds of black pepper in the pan, and cook for 5 minutes, stirring occasionally, until the onion is lightly browned. Add the garlic, and cook for just 1 more minute. Season with more salt and pepper.
• 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, which will take about 4 to 5 minutes. Stir in the tomato paste and the stock. Add back the mushrooms and pearl onions with any juices that have collected, and bring the mixture to a boil; reduce the temperature so it simmers for 10 to 15 minutes, or until both the mushrooms and onions are very tender.
• Combine the flour and the remaining butter with a fork; stir this into the stew. Season to taste with salt and pepper. Lower the heat, and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to a "coating" consistency. Season with additional salt and pepper if needed.
• To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream, if using, and sprinkle with optional chives or parsley.

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.