Mushroom Bourguignon

Name: Mushroom Bourguignon
Ingredients: For the stew; 10 ounces pearl onions, peeled; 2 tablespoons olive oil; 1 tablespoon butter; 2 pounds portobello mushroom caps, sliced; 1 pound brown or shiitake mushrooms, sliced; 2 carrots, diced; 1 fennel bulb, diced; 6-8 garlic cloves, minced; 1 1/2 cups red wine; 2 tablespoons tomato paste; 2 cups vegetable broth; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; Finishing touches; 2 tablespoons softened butter, olive oil, or a combination; 3 tablespoons all-purpose flour; juice of 1/2 lemon; 12 ounces whole-wheat shells or other short pasta

19 ingredients

7 steps

Ingredients

For the stew
10 ounces pearl onions, peeled
2 tablespoons olive oil
1 tablespoon butter
2 pounds portobello mushroom caps, sliced
1 pound brown or shiitake mushrooms, sliced
2 carrots, diced
1 fennel bulb, diced
6-8 garlic cloves, minced
1 1/2 cups red wine
2 tablespoons tomato paste
2 cups vegetable broth
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Finishing touches
2 tablespoons softened butter, olive oil, or a combination
3 tablespoons all-purpose flour
juice of 1/2 lemon
12 ounces whole-wheat shells or other short pasta

Directions

1

Heat 1/2 tbsp butter and 1 tbsp olive oil in a large heavy saucepan or dutch oven over high heat. Add mushrooms and saute 3-4 minutes, just until they begin to darken and shrink. Remove from pot and set aside.
2

Lower heat to medium, and add the other 1/2 tbsp butter and 1 tbsp olive oil. Saute carrot and fennel for about 8 minutes, until softened. Add garlic and saute a couple minutes more.
3

Pour in wine and deglaze the pot, scraping up any delicious brown bits. Return heat to high and let the wine bubble until it reduces by half.
4

Stir in tomato paste, basil, thyme, broth, and the reserved mushrooms, along with any mushroom juice that's accumulated. Bring to boil.
5

Turn heat to low and simmer about 20 minutes, or until mushrooms are tender. Add pearl onions and simmer 5 minutes more.
6

Combine the softened butter/oil and flour with a fork, whisking to make a smooth paste. Stir the paste into the stew, then simmer 10-15 minutes, or until the stew has thickened to your liking.
7

Divide the pasta among six bowls. Stir the lemon juice into the stew, and ladle over the pasta.