it’s spring break in my higher ed world. all the students are off on adventures for the week, and i have a little bit of quiet time to recoup to power through the rest of the semester.
i’m spending the majority of my free time in the kitchen this week. we haven’t had much quality time, so i’m making up for it.
my favorite thing to make when i haven’t spent much time in the kitchen is this recipe. it’s comforting, luscious, and tastes like i’ve been in the kitchen all day.
i also love julia child.
sidenote: when i thought i loved julia child, i met someone who loved julia even more–that’s d, m’s mom.
when i saw julie and julia, i wanted to make something as special as boeuf bourguignon. i loved the idea of spending hours in the kitchen stewing up rich deliciousness to serve to company. it’s probably the most recent moment in my life that i considered not being vegetarian. (obviously, going back to eating meat didn’t happen. i’m thankful for that.)
for the vegetarians out there, what was your maybeillgobacktoeatingmeat moment?
make this soon. let me know how it turns out. i’m hoping you’ll love it as much as i do.
yield 4 servings
2 tablespoons olive oil
3 tablespoons unsalted butter
3 portobello mushroom caps, cut into 1/4” thick slices
1/4 pound shiitake mushrooms, cut into 1/4” thick slices
3/4 pound cremini mushrooms, cut into 1/4” thick slices
1 cup pearl onions, peeled (thawed if frozen)
1/2 carrot, diced
1 small onion, finely diced
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
2 garlic cloves, minced
1 cup red wine
2 tablespoons tomato paste
2 cups veggie broth
1 1/2 tablespoons all purpose flour
egg noodles, for serving
sour cream and chopped chives, for garnish
salt and pepper, to taste
in a medium dutch oven or a medium pot, heat the one tablespoon of the olive oil and one tablespoon of butter over high heat. cook the mushrooms until they start to darken, but release any liquid. remove them from pan and place in large bowl.
turn the heat to medium and add the other tablespoon of olive oil. combine carrots, onions, thyme, a couple pinches of salt and a few grinds of black pepper into the pan and cook until the onions become a light brown. add garlic and cook for one more minute.
pour in the wine and scrape any bits off the bottom of the pot. turn the heat back up to high and reduce the wine by half. add the tomato paste and the veggie broth. return the mushrooms back into the pot with any liquid that collected. bring it to a boil, reduce heat to medium, and simmer for about 20 minutes–until mushrooms are tender. add the pearl onions and simmer for an additional five minutes.
in a small bowl, combine remaining butter and the flour with a fork. stir it into the pot. turn the heat to medium low and simmer for another 10 minutes. If the sauce is too thin, boil it down to reduce to the right consistency. season with salt and pepper, to taste.
serve bourguignon over egg noodles, and top with sour cream and chives. eat up!