Mushroom Stroguignon. What is THAT, you ask? It is my meatless version of Beef Bourguignon and Beef Stroganoff.
As I was cooking and plating I thought, this recipe is basically bourguignon and stroganoff combined.
I had fun making and re-creating this recipe. I adapted Smitten Kitchen’s Mushroom Bourguignon.
- 240z package Baby Bella Mushrooms, sliced
- 2 Tbsp of Olive oil
- 3 Tbsp Butter (divided)
- 1 cup of pearl onions
- 3 cloves garlic, minced
- 3 carrots peeled & chopped
- 6 baby red potatoes, chopped
- 2 cups of vegetable stock
- 1 1/2 Tbsp Adam’s Reserve Burgundy Wine Reduction
- 1 Tbsp all purpose flour
- 1 Tbsp cold water
1. Sauté sliced mushrooms on medium high heat in 2 Tbsp butter and olive oil for about 5 minutes in a dutch oven or large saucepan. Stir gently so that the mushrooms don’t stick to the bottom of the pot.
2. While mushrooms are cooking prepare pearl onions like this.
3. Transfer mushrooms to a bowl and set aside.
4. Lower heat to medium and add carrots, potato, onion and 1 Tbsp butter to the same pot and sauté for 5 minutes.
5. Add minced garlic and continue sautéing for another 2-3 minutes.
6. Add Adam’s Reserve Burgundy Wine Reduction and stir to combine. Use this little bit of liquid to scrape the pot with your spoon to get all the tasty bits off the bottom of the pot. I found this at my local HEB Plus at the Cooking Connection. (this is the only link I could find for the wine reduction–the link above is for the Port Wine Reduction)
7. Add back the mushrooms and the liquid that they have created back into the pot.
8. Pour in vegetable stock and allow to simmer on medium low heat for 10 minutes.
8. In a small cup mix water and flour until flour is diluted and pour into the pot. This will help thicken the liquid.
9. Allow to simmer for another 10 minutes.
10. Serve over prepared egg noodles.
It was absolutely delicious and even better after the leftovers sat in the fridge overnight.
This definitely fits in my category of comfort food and will be a wonderful addition to the food I love to make during the fall. I love that it doesn’t have meat and the great thing is that the meat isn’t missed in this dish at all.