Main Dish
Mushroom Bourguignon
Pedroncelli Winery
1220 Canyon Road
Geyserville, CA 95441
pedroncelli.com
- RECIPE YEAR: 2023
- RECIPE BY: Kristine Gallagher
- YIELD: Serves 6
- PAIRS WELL WITH: Bushnell Vineyard Zinfandel
A delicious and meatless version of a classic French dish.
Ingredients:
- 6 tablespoons Butter or olive oil
- 2 pounds mushrooms (mixed or white button) cut into 1-inch chunks
- 2 cups yellow onions large dice
- kosher salt and freshly ground black pepper to taste
- 1 large leek, white and light green parts diced
- 2 carrots peeled and thinly sliced
- 3 garlic cloves grated or minced, divided
- 1 tablespoon tomato paste
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups dry red wine
- 1 1/2 cups mushroom or vegetable broth low sodium
- 1 tablespoon tamari sauce, plus more to taste
- 3 large thyme branches or 1/2 teaspoon dried
- 1 bay leaf
- Polenta for serving Follow package directions
- Flat Leaf Parsley chopped
Directions:
Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and onions, seasoning them as you go. Reduce heat to medium-low. Add another 1 tablespoon butter or oil 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 tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot. Add reserved cooked mushrooms and 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. Taste and add more salt and tamari if needed. Stir in the third minced garlic clove. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with parsley.
