Mushroom Bourguignon
Mushrooms and Pinot Noir are a match made in heaven. The earthy and savory notes in this hearty Mushroom Bourguinon are delightful with our Wildcat Mountain Vineyard Pinot.
Ingredients
- 6 tbsp mix of butter & extra-virgin olive oil
- 2 lb mixed mushrooms, such as cremini, white & shiitake (cut into 1-inch chunks)
- 8 oz frozen pearl onions
- kosher salt and freshly ground black pepper
- 1 large leek or 2 small leeks, white and light green parts (1 1/2 diced cups)
- 2 carrots (sliced)
- 3 garlic cloves (2 minced, 1 grated to a paste)
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1½ cups Anaba Pinot Noir
- 1½ cups mushroom or vegetable broth
- 1 tbsp soy sauce
- 3 large fresh thyme branches
- 1 bay leaf
- 4 oz chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
- smoked paprika, for serving
- soft polenta, egg noodles or mashed potatoes
- chopped flat-leaf parsley, for serving
- grated Parmesan cheese, for serving
Directions
Step 1
Add 1 tablespoon butter & 1 tablespoon oil to a large Dutch oven or pot and set it over medium heat. Add the mushrooms and pearl onions & cook until browned. Transfer mushrooms and onions to a large bowl and season with salt and pepper.
Step 2
Reduce heat to medium-low. Add another 1 tablespoon butter & oil each to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon soy sauce, thyme and bay leaf, scraping up the brown bits at bottom of pot.
Step 3
Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Stir in the grated garlic clove.
Step 4
Just before serving, heat skillet over high heat and add 1 tablespoon each butter & oil. Add chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley and Parmesan.
