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All About Mushrooms
Recipe
1 hr 45 min

Mushroom Bourguignon

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Mushroom Bourguignon
Author: Steve Dunn

Recipe By Steve Dunn

Published on August 12, 2024

Mushrooms are teeming with umami and virtually impossible to overcook. So why not leverage those perks in one of the world’s most lush and savory braises?

Time

1 hr 45 min

Yield

Serves 6 to 8

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.

Ingredients

4¾ cups water, divided
¼ cup extra-virgin olive oil, divided
2½ pounds portobello mushroom caps, cut into 1-inch pieces
½ teaspoon table salt
¼ teaspoon pepper
2 carrots, peeled and sliced inch thick
1 large shallot, chopped
4 garlic cloves, smashed and peeled
3 tablespoons all-purpose flour
1 cup plus 2 tablespoons dry red wine, divided
2 tablespoons white miso
2 tablespoons soy sauce
1 tablespoon tomato paste
6 sprigs fresh thyme
2 bay leaves
1 ounce dried porcini mushrooms, rinsed
1 cup frozen pearl onions, thawed
¼ cup minced fresh parsley

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Add 1⁄4 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.
  2. 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.
  3. Add miso, soy sauce, tomato paste, and remaining 41⁄2 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.
  4. 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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Stuffed Portobello Mushrooms with Spinach and Goat Cheese

Mushroom Bourguignon

Recipe By Steve Dunn

Published on August 12, 2024

Time

1 hr 45 min

Yield

Serves 6 to 8

Mushroom Bourguignon

Ingredients

4¾ cups water, divided¼ cup extra-virgin olive oil, divided2½ pounds portobello mushroom caps, cut into 1-inch pieces½ teaspoon table salt¼ teaspoon pepper2 carrots, peeled and sliced inch thick1 large shallot, chopped4 garlic cloves, smashed and peeled3 tablespoons all-purpose flour1 cup plus 2 tablespoons dry red wine, divided2 tablespoons white miso2 tablespoons soy sauce1 tablespoon tomato paste6 sprigs fresh thyme2 bay leaves1 ounce dried porcini mushrooms, rinsed1 cup frozen pearl onions, thawed¼ cup minced fresh parsley

Instructions

  1. Add 1⁄4 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.
  2. 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.
  3. Add miso, soy sauce, tomato paste, and remaining 41⁄2 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.
  4. 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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