A classic french dish made with red wine that typically uses beef. We’re switching out the meat here for 4 types of mushrooms because it’s more delicious, and we should all be eating less meat.
- 2 lbs mixed mushrooms, cut into bite size pieces – I used oyster, chanterelle, cremini, and maitake (shitake would be great in the mix too)
- 2 carrots, peeled and sliced thin
- 2 garlic cloves, minced
- half a garlic clove, grated
- 1 cup cipollini onions, chopped into four equal parts (or 1 cup pearl onions, chopped in half)
- handful of parsley, chopped
- 1 tbsp tomato paste
- 2.5 tbsp flour
- 1 tbsp soy sauce
- 5 branches fresh thyme
- 1 bay leaf
- butter (you’ll probably end up using half a stick)
- 1.5 cup Pinot Noir or Cabernet Red Wine
- 1.5 cups beef bone broth
- 1/2 cup beef bone broth to deglaze the pan
- 1/2 lb. egg noodles
Step 1: Get 2 tbsp butter going in a Dutch Oven or cooking pot over medium heat. Once hot, add just enough mushrooms and onions so you have one even layer on the bottom of the pan (mushrooms should never be overcrowded otherwise they’ll steam instead of brown and browning the mushrooms is what creates the depth of flavor). DO NOT STIR the mushrooms for 3 minutes so they get that nice brown sear to them. Then toss them, and sear for another 2 minutes. Transfer to a plate, season with salt. Continue this step with the next batch of mushrooms and onions (I did three batches), adding in 1-2 tbsp of butter in between each round to prevent burning, until done.
Step 2: At this point, the pot will have lots of brown bits on the bottom with a lot of flavor. Deglaze the pan using 1/2 cup beef bone broth, scraping up all the bits into the liquid, and transfer to a cup for later use.
Step 3: Reduce heat to medium low, add 1 tbsp of butter into the pot, and saute the carrots for 5 minutes until they start to soften (making sure to salt the carrots as they cook). Add minced garlic and cook 1 minute, constantly stirring the garlic. Add tomato paste, cook another minute. Add flour, cook another minute.
Step 4: Add wine, broth (including the broth we used to deglaze earlier), soy sauce, thyme, and bay leaf, and continue to deglaze by scraping off the remaining brown bits at the bottom.
Step 5: Add the mushrooms and onions back to the pot. Simmer for 30 minutes. Grate and stir in half the garlic clove that remains. Once finished, taste for salt.
Step 6: While the Bourguignon continues to simmer, cook egg noddles in a pot of salted boiling water according to package instructions (7 min about).
Step 7: Once egg noodles are done, top with Mushroom Bourguignon and chopped parsley.
Enjoy! Serves 4.