RECIPE: Deb Perelman’s Mushroom Bourguignon

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Fall is here and mushrooms are in season! This is the best time to utilize this versatile and healthy ingredient. For the past few weeks, “Mushrooms Sunday” have become a norm…

This is one of my favourite Deb Perelman’s dish (http://smittenkitchen.com/) – the Mushroom Bourguignona scrumptuous and wonderful meatless adaption of the French flavoured classic which can be prepared with moderate amount of effort and minimal cooking time.  A couple weeks ago, I prepared this dish together with my friend for a Sunday night dinner; the recipe is adapted from “The Smitten Kitchen Cookbook, we have made slight changes (*marked) based on our dietary preferences.

Ingredients: (Serves 4)

2 Tablespoons olive oil, 2 Tablespoons organic butter (softened), 2 pounds mixed mushrooms *(we used Portobello and cremini, in 1/4 inch slices, cremini mushrooms all quartered); 1 1/2 cup of pearl onions (peeled), 1/2 carrot (finely diced), 1 medium* yellow onion (finely diced), 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), Kosher salt*, freshly ground pepper, 2 garlic cloves (minced), 1 cup full bodied red wine, 3 Tablespoons* tomato paste, 1 1/2 to 2 cups *low sodium* organic beef broth (use vegetarian broth to make it vegetarian), 1 1/2 Tablespoons rice flour* (all purpose flour works), Pappardelle pasta* for serving, greek yogurt* and chopped chives or parsley for garnish (optional)

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Preparation:

-Clean all mushrooms, removed gills from Portobello mushrooms), blanched and peeled pearl onions

– Heat 1 Tablespoon olive oil and 1 Tablespoon butter in medium sized Dutch oven (or heavy saucepan) over high heat; sear the mushrooms and pearl onions until they begin to take on a little colour for approximately 3 to 4 minutes.  The mushrooms will make a “squeak-squeak” (just as Deb Perelman puts it in her book, you can actually hear it !) sound as they are pushed around the hot pan – and they do not yet release any liquid.  Remove mushrooms and onions from the pan and set aside.

– Lower the flame to medium and add the second tablespoon of olive oil.  Cook carrot, diced onion, thyme, pinches of salt and black pepper in the pan and cook for approximately 5 minutes, stirring occasionally, until the onion is slightly caramelized.  Add the garlic, cook for additional 1 minute, season with more salt and pepper.

– Add wine to the pot to deglaze and scrape all brown bits off the bottom, turn heat up and reduce it by half (takes approximately 5 minutes).  Stir in the tomato paste and stock, add the mushrooms and pearl onions with any juices that have collected and bring it to a boil; bring it down to simmer for 15 minutes, or until both the mushrooms and onions are very tender.IMG_0015

-Combine flour and remaining butter (roux) with fork, through a small strainer (to avoid forming any lumps), stir mixture into the stew, let it simmer in lower heat until stew thickens to a “coating” consistency.  Season to taste with salt and pepper.

– Prepare noodles in salted boiling water (follow instructions on package), drain thoroughly.

IMG_0034– To serve, spoon the stew over the bowl of noodles, add dollop of greek yogurt (if using) and sprinkle with optional chives or parsley.

– The stew is full of flavour already when enjoyed on same day; reheats very well on the second and third!  The beef is not missed at all…Enjoy!

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