Last summer, I learned something at Bistro Jeanty in Napa (warning – music through the link): daube de beouf, a.k.a. beouf bourguignon, is awesome.
This past Saturday, I learned some things while making my own mushroom bourguignon: I learned halfway through that my camera’s shutter speed has constantly been slow over the past month because the ISO was inexplicably set at 100.
I learned that mushrooms can be really cute.
I learned how to smash a clove of garlic, remove all the undesirable bits, and mince it into oblivion.
I learned that I really, really love thyme. (By the way, this is my mom. Thanks, mom!)
I learned that this brand of chicken broth does not like being shaken once unsealed, but will behave for pictures.
I learned that a wok can go from a pat of butter to an awesome mushroom bourguignon in half an hour.
And I re-learned that everything is good on toast.
Champignon Bourguignon (adapted for simplicity from Smitten Kitchen’s mushroom bourguignon)
The original recipe called for pearl onions, which are cute and awesome, but I did say this was adapted for simplicity…you can add them to your stew if you’d like. As for mushrooms, I used the super cute Korean ones and some portobello, but most types should work as long as they have a meaty texture to them. Use vegetarian broth if you’re vegetarian, beef broth for authenticity, or chicken broth because that’s what you have at home. And serve with whatever starch you like…egg noodles are traditional, but I love toast, so yeah.
Original recipe says it serves 4, but the 3 of us polished it off
- 2 tablespoons vegetable oil
- 2 tablespoons softened butter
- 1 carrot
- 1 onion
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cloves garlic
- 2 pounds (900g) mushrooms
- 1 cup red wine
- 2 cups broth
- 1 1/2 tablespoons all-purpose flour
Dice the carrot and onion, and mince the garlic. Remove the stems of the mushrooms and cut them into chunks of various sizes.
Heat 1 tablespoon of oil and 1 tablespoon of butter over a high flame in a wok or heavy saucepan. Add the mushrooms and sear until they darken but don’t release liquid yet. Remove the mushrooms, then lower the heat to medium and add more oil. Add the carrots, onions, thyme, salt and pepper. Cook for about 10 minutes, until the onions are lightly browned. Add the garlic and cook for 1 more minute.
Add the wine and stir, then turn the flame up again and wait until the sauce reduces by half. Add the broth and the mushrooms with any liquid they have released. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.
Mix the extra tablespoon of butter with the flour until combined and stir them in. Lower the heat further and simmer for another 10 minutes or until the stew is of the right consistency.