MUSHROOM BOURGUIGNON
We took inspiration from the classic French dish of braised beef and veggies and transformed it into a vegetarian-friendly meal. The combination of mixed mushrooms adds earthiness and umami to the sauce, while the tender parsnips and carrots deliver just the right amount of creaminess and textural appeal. Serve over tender egg noodles, creamy mashed potatoes or a bowl of polenta for a hearty and comforting meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
- Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
- Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
- Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.
STEAK WITH BURGUNDY MUSHROOM SAUCE
I am in love with heavy, ingredient-rich steak sauces. Marlboro Man, on the other hand, believes a good steak should stand on its own.
Categories meat
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don't be afraid to splash in a little more wine if needed.Fry a steak in a separate skillet till medium rare.Spoon mushrooms sauce over the top.
BURGUNDY MUSHROOM SAUCE RECIPE - (3.6/5)
Provided by TeeSquared
Number Of Ingredients 7
Steps:
- In a 12" skillet (preferably the one in which you cooked the steaks), melt the butter over medium-high heat. Add the mushrooms, garlic and onions. Cook, stirring occasionally, until the mushrooms are golden brown. Deglaze the pan with the wine, stirring to get all the fond at the bottom of the pan. Allow to cook for several minutes, until the liquid has been reduced by 50% or more. Off the heat, stir in the remaining tablespoon of butter. Add the parsley and stir to combine. Spoon the sauce over steaks or burgers.
BURGUNDY MUSHROOMS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 9h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
- Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
- Remove the lid, and then continue cooking, uncovered, for 3 hours.
- Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.
BURGUNDY MUSHROOMS
Start these mushrooms in the morning-they take 9 hours! If you can't stay home to watch the stove, make them in a slow cooker on low.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 9h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!)
- After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!)
- After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life.
SAUTEED BURGUNDY MUSHROOMS
I found this recipe in an old restaurant cookbook. I brought them to a party and everyone raved about "the mushrooms". My friend's husband even tried to claim he was the chef! Mushrooms can be served whole or sliced (I prefer whole).
Provided by brendice
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, heat butter and olive oil over medium heat.
- Add chopped scallions and mushrooms and cook until mushrooms begin to darken.
- Sprinkle with seasoned salt and cayenne pepper.
- Add burgundy and cabernet wine, enough to almost cover mushrooms.
- Saute, stirring occasionally until wine starts to bubble.
- Cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).
MUSHROOM BOURGUIGNON
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a good brand. If you're a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- 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 pearl 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 pearl 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 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. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced 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. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
BURGUNDY MUSHROOMS
Mushrooms simmered with Burgundy wine, onions, and beef broth make for a tasty side dish with almost no preparation at all.
Provided by Bev Huelsman
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.
Nutrition Facts : Calories 58.9 calories, Carbohydrate 8.2 g, Fat 0.5 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 720.9 mg, Sugar 3.2 g
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