This went over really well with my husband who loved it. I am still unsure how much I love the flavor of wine in food, it always makes everything very rich. On that top, make sure you use a good wine, something you would drink by itself when you cook to get the best flavor you can out of the dish.
Mushroom Bourguignon
AuthorMabDifficultyBeginnerIn a large pot heat the oil then add the carrots, onions, thyme, and pinches of salt and black pepper and cook for about 8 minutes, until the onions are clear.
Add the butter and mushrooms and cook 3-4 minutes until they begin to brown. Add the garlic and cook for another minute. Remove all the vegetables from the pot.
Add the wine to the pot, turn the heat all the way up and cook until the wine is reduced it by half.
Stir in the tomato paste and the broth. Add back the vegetables then simmer for 10 minutes, or until mushrooms are tender.
Add the flour and cook until thickened to the desired consistency and serve over rice or egg noodles.
Adapted from Smitten Kitchen
Ingredients
Directions
In a large pot heat the oil then add the carrots, onions, thyme, and pinches of salt and black pepper and cook for about 8 minutes, until the onions are clear.
Add the butter and mushrooms and cook 3-4 minutes until they begin to brown. Add the garlic and cook for another minute. Remove all the vegetables from the pot.
Add the wine to the pot, turn the heat all the way up and cook until the wine is reduced it by half.
Stir in the tomato paste and the broth. Add back the vegetables then simmer for 10 minutes, or until mushrooms are tender.
Add the flour and cook until thickened to the desired consistency and serve over rice or egg noodles.