Mushroom Bourguignon
Description
Burguignon – a term from French cuisine, literally means "related to Burgundy wine"
Instructions
- 1
Step 1
1. Slice the mushrooms. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over high heat. Sauté the mushrooms until they begin to brown, about 3–4 minutes. Remove from the skillet. Finely chop the carrot and onion. Peel the pearl onions.
- 2
Step 2
2. Reduce the heat to medium and add 1 tablespoon of olive oil. Add the carrots, onion, thyme, a few pinches of salt and black pepper, and cook for 10 minutes, stirring occasionally, until the onion is browned. Add the garlic and cook for 1 more minute. Add the wine, stir, and simmer until the liquid is reduced by half.
- 3
Step 3
3. Add tomato paste and broth. Add mushrooms, reduce the heat, and cook for 20 minutes, until the mushrooms become very soft. Add pearl onions and simmer for another 5 minutes.
- 4
Step 4
4. Mix the remaining butter and flour with a fork, then add it to the bourguignon. Reduce the heat and simmer gently for another 10 minutes. If the sauce is too thin, continue cooking until it thickens to the desired consistency. Season with salt and pepper to taste.
- 5
Step 5
5. Serve the mushroom bourguignon with egg noodles and sour cream on the side, if desired, sprinkled with green onions or parsley.