Mushroom Bourguignon #Weekly Menu Plan

There is still a little bit of a chill in the air, but by the end of the day it can be 70 degrees here in New York. It is hard to figure out what to cook. We want to eat lighter, but my family and I are not ready for salads for dinner. Mushroom Bourguignon has a rich flavor, but it is light because it is meatless.

Red wine can really add complexity to a simple dish.

With all the fresh mushrooms sprouting up in market place give this quick and easy bourguignon a try. 

Mushroom Bourguignon

by Diane Balch

Prep Time: 20 minutes

Keywords: saute entree vegetarian mushrooms French

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Ingredients (6 to 8 servings)

• 2 tablespoons of Extra-virgin olive oil (EVOO)
• 3 tablespoons of butter
• 2 pounds of cremini mushrooms, stems removed, crumbled, rinsed
• 1 large shallot minced
• 2 cloves of garlic minced
• 1 cup of red wine
• 2 cups of beef broth
• 2 tablespoons of tomato paste
• 1 teaspoon fo dried thyme
• 1 cup of pearl onions (optional)
• 12 ounces of wide egg noodles cooked
• sour cream and chopped chives or parsley for garnishing

Instructions:

1) Heat 1 tablespoon of EVOO and 1 tablespoon of butter on medium-high heat in a large skillet. Saute mushrooms until they brown. Do not salt them until they brown. Remove from pan, set aside.

2) Add another tablespoon of butter and oil to the skillet. Saute shallot until it wilts. Lower to medium heat and add garlic, thyme, salt and pepper. Keep scraping the bottom of the skillet with a metal spatula. Cook for about 2 minutes.

3) Add the tomato paste to the skillet. Move it around with the spatula, scraping the bottom of the pan. Cook until paste browns.

4) Whisk flour into the pan with 2 more tablespoons of butter. Cook for about 2 minutes.

5) Add wine and broth to pan. Whisk it into the mixture and bring it to a boil. Turn the heat down to a simmer and add the pearl onions and mushrooms.

6) Keep scraping the bottom of the skillet with the spatula until sauce thickens.

7) Add cooked noodles to sauce.

Serve with sour cream and fresh herb garnish.

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Weekly Menu Plan:

Sunday: Chicken and Pea Orzotto

Meatless Monday: Scrambled Pasta

Tuesday: Kielbasa, Pierogies, Sauerkaut 

Wednesday: Fish Cakes, on Brioche bun, store bought Cole Slaw

Thursday: Spicy Beef Stir-Fry over Brown Rice

Friday: Fiesta Quinoa Salad with Grilled Shrimp

Saturday: Leftovers 

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