I think mushrooms are one of those ingredients that can be pretty polarizing. Some people love mushrooms, and others can’t stand them. Personally, I’m a big mushroom fan – they’re just packed with umami! For any other fungi aficionados out there, here’s a great recipe that showcases the meaty, earthy flavor of mushrooms as the main star of a French-inspired stew. As I’m not a vegetarian, I used bacon fat and beef stock to add extra meatiness, but you’ll be just fine with olive oil and mushroom or vegetable stock. I found this bourguignon very satisfying on a rainy day, and it’s sure to make for great comfort food for other mushroom lovers out there.
Mushroom Bourguignon (adapted from Le Delicieux)
Yield: 6 – 8 servings
- 2 Tbsp olive oil*
- 12 pearl onions, peeled and ends removed
- 1 lb cremini mushrooms, quartered
- 1 lb white mushrooms, quartered
- 1/4 cup all-purpose flour (optional)**
- 2 zucchinis, chopped in bite-sized pieces
- 4 large carrots, chopped in bite-sized pieces
- 4 cloves garlic, minced
- 6 cloves garlic, whole
- 1 bottle red wine, preferably Burgundy pinot noir***
- 2 cups stock****
- 4 sprigs parsley
- 3 sprigs thyme
- 3 bay leaves
- 1 Tbsp cornstarch, mixed with cold water (optional)**
- salt and pepper, to taste
- 1 Tbsp honey (optional)
*If you’re not vegetarian, using some bacon fat here will go a long way.
**Either of these can serve to thicken your stew – if you can’t eat gluten (or don’t have flour around), stick with just using the cornstarch, and if you use the flour and find your stew isn’t quite thick enough at the end, you can add the cornstarch.
***Okay, I did steal a glass to drink while cooking, and I recommend you do the same.
****If you’re not vegetarian, beef stock is great; otherwise, mushroom or vegetable stock should do the job just fine.
- In a dutch oven or other large pot, heat 2 Tbsp olive oil over medium heat, then sautee 12 pearl onions, peeled and ends removed until starting to darken, about 10 minutes.
- Toss 1 lb cremini mushrooms, quartered and 1 lb white mushrooms, quartered with 1/4 cup all-purpose flour, then add to the pot (you will probably need to cook in batches so as not to crowd the pot), and sautee until the mushroom are browned and their juices have thickened, about 10 to 15 minutes.
- Add 2 zucchinis, chopped in bite-sized pieces, 4 large carrots, chopped in bite-sized pieces, 4 cloves garlic, minced, and 6 cloves garlic, whole, and stir until the vegetables are coated in the pan juices, and the garlic smells fragrant, about 2 minutes.
- Pour in 1 bottle red wine, preferably Burgundy pinot noir and
2 cups stock, and bring to a boil.
- Using food-safe twine, tie together 4 sprigs parsley, 3 sprigs thyme, and 3 bay leaves in a bouquet garni, then add to the stew (or, alternatively, just toss them in), and lower the heat.
- Let simmer until the vegetables are cooked through, about 20 minutes.
- Stir in 1 Tbsp cornstarch, mixed with cold water, if using, and bring to a boil until thickened.
- Add salt and pepper, to taste. Depending on the wine used, the stew may taste slightly bitter; if so, stir in 1 Tbsp honey to balance the flavors.