Mushroom Bourguignon

Chef: Anne Riedl, Idiot’s Grace Winery, adapted from Deb Perelman

Wine Pairing: Idiot’s Grace Cabernet Franc

This dish is adapted from cookbook author Deb Perelman’s incredibly popular recipe in Smitten Kitchen (2012), which has spawned innumerable variations over the years. This one adds a few twists, including a mix of wild mushrooms, a heap of shallots, and a splash of vinegar to wake up the flavours.

Ingredients

• Extra-Virgin Olive Oil 1/4 cup (divided)
• Softened Butter 1/4 cup (1/2 stick) (divided)
• Cremini Mushrooms 1 lb, sliced
• Wild Mushrooms 1 lb, roughly chopped
• Pearl Onions 1 cup, thawed if frozen and patted dry
• Salt and Black Pepper
• Shallots 2 large, finely diced (1 cup)
• Carrot 1 small, finely diced
• Thyme Leaves chopped, 1 tsp
• Garlic 2 cloves, finely chopped
• Tomato Paste 2 Tbs
• Full-Bodied Red Wine such as Idiot’s Grace Cabernet Franc 1 cup
• Red Wine Vinegar 1 1/2 Tbs
• Vegetable Stock 3 cups
• All-Purpose Flour 1 1/2 Tbs
• Cooked Egg Noodles or Polenta to serve
• Sour Cream and Chopped Italian Parsley for garnish

Cook It

1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, deep skillet over medium-high heat. Working in three batches so as not to crowd the pan, add mushrooms and pearl onions in a single layer and sauté for 5 minutes, until caramelized. Season with salt and pepper, then transfer to a plate. Repeat two more times with more butter and oil and the remaining mushrooms and pearl onions.
2. Heat the remaining 1 tablespoon olive oil in the same pan. Add shallots, carrot, and thyme, then season with salt and pepper to taste. Sauté for 10 minutes, until the onions are light brown. Add garlic and cook for 1 minute.
3. Add tomato paste and cook for 1 to 2 minutes, until it starts to caramelize on the bottom of the pan. Add wine and vinegar, scraping up the brown bits from the bottom of the pan. Increase heat to high and boil for 3 minutes, until reduced by half.
4. Stir in stock, then add mushrooms, pearl onions, and any juices. Bring to a boil, reduce heat to medium-low, and partially cover. Simmer for 40 minutes, until mushrooms are very tender.
5. In a small bowl, combine remaining 1 tablespoon butter and flour. Stir paste into the stew until dissolved. Simmer gently for another 10 minutes, stirring occasionally to prevent it sticking, until thickened. Season to taste with salt and pepper.
6. To serve, spoon stew over egg noodles (or polenta). Dollop with sour cream and sprinkle with parsley.

Recipe copyright © 2023 by Idiot’s Grace Winery.