Author Notes
Vegetarians (and friends of vegetarians) will like this dish because it's a celebratory meatless main dish. We like it because it's a bourguignon you can make on a weeknight. Where's the boeuf? Who cares? Adapted very slightly from The Smitten Kitchen Cookbook (Knopf, 2012) —Genius Recipes
Test Kitchen Notes
Traditionally made with beef, this mushroom version of bourguignon is just as hearty and satisfying, and you and your guests won't be able to get enough of it. The combination of portobello mushrooms and pearl onions is simply irresistible, and it'll make your kitchen smell fantastic, It's one of our favorite dishes to make when fall rolls around and all you want is a big bowl of comfort food. Along with some delicious red wine, broth, and tomato paste, this dish comes together easily, and the longer it sits for the flavors to meld, the better. Stirring in a mixture of butter and flour helps make the sauce the perfect consistency. This recipe calls for the mushrooms to simmer for 20 minutes, but you can go as low and slow as you'd like. We call for serving over egg noodles, but mashed potatoes, rice, quinoa, polenta, whatever you're feeling, would also work.
Feel free to use whatever kind of mushrooms you have on hand too, from crimini to hen of the woods. The beauty of this recipe lies in its versatility, though mushrooms of course are the star, so you can incorporate your favorite type. Some commenters also added other ingredients like a Parmesan rind, chickpeas, and beans to the stew for even more depth and texture. Taste as you go and add your favorite spices or vegetables. A crisp side salad would also help complete the meal. Of course, if you're not going meatless, you can add chopped up meat to the mix as well. —The Editors
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Ingredients
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2 tablespoons
olive oil, divided
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2 tablespoons
unsalted butter, softened, divided
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2 pounds
portobello or cremini mushrooms, sliced ¼ inch thick
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1 cup
pearl onions (thawed if frozen)
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1
small yellow onion, finely chopped
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1/2
carrot, finely chopped
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1 teaspoon
thyme leaves
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Kosher salt and freshly ground pepper
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2
garlic cloves, finely chopped
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1 cup
full-bodied red wine
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2 cups
beef or vegetable broth (beef broth is traditional, but use vegetable to make it vegetarian; the dish works with either)
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2 tablespoons
tomato paste
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1 1/2 tablespoons
all-purpose flour
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Egg noodles, for serving (buttered potatoes or farro work well too)
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Sour cream and chopped chives or parsley, for garnish (optional)
Directions
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In a medium Dutch oven or heavy saucepan over high heat, heat 1 tablespoon of the oil and 1 tablespoon of the butter. Working in batches, sear the mushrooms and pearl onions for 3 to 4 minutes, until they begin to take on a little color, but the mushrooms do not yet release any liquid. Transfer to a plate; set aside.
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Reduce the heat to medium and pour in the remaining 1 tablespoon of the oil. Add the yellow onion, carrots, thyme, a few good pinches of salt, and several grinds of black pepper to the pot and cook, stirring occasionally, for about 10 minutes, until the onions are lightly browned. Add the garlic and cook for just 1 more minute, until warmed through.
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Add the wine, scraping any stuck bits off the bottom of the pot, then turn the heat all the way up and cook, stirring, until reduced by half. Stir in the broth and tomato paste. Return the mushrooms and pearl onions to the pot, along with any accumulated juices. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes, until the mushrooms are very tender.
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In a small bowl, combine the flour and the remaining 1 tablespoon of the butter with a fork until combined; stir it into the stew. Simmer for 10 more minutes. If the sauce is too thin, bring to a boil to reduce to the right consistency. Season with salt and pepper.
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To serve, spoon the stew over a bowl of egg noodles, dollop with the sour cream, and sprinkle with the chives or parsley (if using).
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