Mushroom Bourguignon
By Steve DunnPublished on October 3, 2022
Time
1¾ hour
Yield
Serves 6 to 8
Ingredients
Before You Begin
Use a good-quality light- to medium-body red wine, such as a Pinot Noir or Grenache. You can substitute dried shiitake mushrooms for the porcini and yellow or red miso for white. Leave the mushroom gills intact; they enhance the stew’s color and flavor. Serve the bourguignon over polenta, buttered noodles, or mashed potatoes.
Instructions
- Add ¼ cup water and 2 tablespoons oil to Dutch oven and bring to simmer over medium-high heat. Add portobello mushrooms, salt, and pepper. Cover and cook, stirring occasionally, until mushrooms have released their moisture, about 10 minutes.
- Uncover and continue to cook, stirring occasionally, until pot is dry and dark fond forms, 10 to 12 minutes longer. Transfer mushrooms to bowl. Add carrots, shallot, and remaining 2 tablespoons oil to pot and cook, stirring frequently, until vegetables start to brown, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in flour and cook for 30 seconds. Whisk in 1 cup wine.
- Add miso, soy sauce, tomato paste, and remaining 4½ cups water and whisk to combine. Add thyme sprigs, bay leaves, and porcini mushrooms and bring to boil over high heat. Reduce heat to maintain vigorous simmer and cook, stirring occasionally and scraping bottom of pot to loosen any browned bits, until sauce is reduced and has consistency of heavy cream, about 25 minutes.
- Strain sauce through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. You should have 2 cups sauce. (If you have more, return sauce to pot and continue to cook over medium heat until reduced. If you have less, add enough water to yield 2 cups.) Return sauce to pot. Stir in onions, portobello mushrooms, and remaining 2 tablespoons wine. Cover and cook over low heat, stirring occasionally, until onions are tender, about 20 minutes. Stir in parsley. Season with salt and pepper to taste, and serve.
Time
1¾ hourYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Mushrooms are inherently savory; have the ability to build fond, the rich-tasting browned bits that form on a pot’s interior surface; and offer a balance of tenderness and resilience that allows them to turn pleasantly supple when simmered without losing structural integrity. For all those reasons, they’re great for featuring in a luxurious, wintery braise such as bourguignon. Chunks of portobellos were meaty and satisfying, while dried porcini offered a heavy-hitting boost of umami along with savory supports such as miso, tomato paste, and soy sauce and classic aromatics and herbs such as carrot, shallot, garlic, and thyme. A modified roux made with olive oil and flour added the French classic’s requisite body and gloss while keeping the stew vegan, and a splash of wine at the end of cooking brought brightness.
Want more? Read the whole storyBefore You Begin
Use a good-quality light- to medium-body red wine, such as a Pinot Noir or Grenache. You can substitute dried shiitake mushrooms for the porcini and yellow or red miso for white. Leave the mushroom gills intact; they enhance the stew’s color and flavor. Serve the bourguignon over polenta, buttered noodles, or mashed potatoes.
Instructions
- Add ¼ cup water and 2 tablespoons oil to Dutch oven and bring to simmer over medium-high heat. Add portobello mushrooms, salt, and pepper. Cover and cook, stirring occasionally, until mushrooms have released their moisture, about 10 minutes.
- Uncover and continue to cook, stirring occasionally, until pot is dry and dark fond forms, 10 to 12 minutes longer. Transfer mushrooms to bowl. Add carrots, shallot, and remaining 2 tablespoons oil to pot and cook, stirring frequently, until vegetables start to brown, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in flour and cook for 30 seconds. Whisk in 1 cup wine.
- Add miso, soy sauce, tomato paste, and remaining 4½ cups water and whisk to combine. Add thyme sprigs, bay leaves, and porcini mushrooms and bring to boil over high heat. Reduce heat to maintain vigorous simmer and cook, stirring occasionally and scraping bottom of pot to loosen any browned bits, until sauce is reduced and has consistency of heavy cream, about 25 minutes.
- Strain sauce through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. You should have 2 cups sauce. (If you have more, return sauce to pot and continue to cook over medium heat until reduced. If you have less, add enough water to yield 2 cups.) Return sauce to pot. Stir in onions, portobello mushrooms, and remaining 2 tablespoons wine. Cover and cook over low heat, stirring occasionally, until onions are tender, about 20 minutes. Stir in parsley. Season with salt and pepper to taste, and serve.
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