January 15, 2013

In the Kitchen: Mushroom Bourguignon


Last week was a tease. Mother nature tempted us with 70 degree sunny weather. I didn't even need a jacket on my Birthday! In January! Now, the south is not known for it's cold winter, but 70 is a little warm around here. So, when the temperature dipped into the 50's yesterday, I knew it was time to break out my dutch oven. 

I have been reading Smitten Kitchen since I lived in the sorority house and was without a kitchen. Her recipes are great, but it is her commentary and photography that keeps me coming back. When I received her cookbook for my birthday I knew I had to try her mushroom bourguingnon. It is a hearty, warming dish without a lot of the time or effort of a traditional bourguingnon. Using mushrooms instead of beef cuts the cooking time down to under a hour, which is perfect for me.

Also, Elements of Katie has its own facebook page. Make sure to like it, here!

Mushroom Bourguingnon 
Adapted from Smitten Kitchen

1 tablespoon olive oil
1 tablespoon butter
1/2 yellow onion, diced 
2 carrots, diced 
1/2 pound cremini mushrooms
1/2 pound button mushrooms 
2 garlic cloves 
1/2 red wine (I used merlot) 
1 cup vegetable stock 
2 tablespoons tomato paste 
1 teaspoon italian seasoning 
1/2 pearl onions, frozen 
1 tablespoon four 
Salt and pepper 
Egg noodles

Method 
In a dutch oven, heat olive oil and butter over medium heat. Add onion and carrots and cook until soft (about 5 minutes). Once cooked, add mushrooms and cook for 2 minutes until browned and soft. Add garlic and cook until fragrant. 

Once all the vegetables have cooked, add red wine. Scrape brown bits of the bottom of the pan and let reduce by half. Stir in vegetable stock, tomato paste, and italian seasoning. Allow to simmer for 20 minutes.

Add the pearl onions and flour and cook until thickened. It will be pretty thick. Serve immediately over egg noodles.  




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