Mushroom Bourguignon

suggestions

Keep it allium free: Omit leeks, shallots and onions.  Substitute 1 bulb fennel for the leeks and shallots and 1 bulb fennel for the onions.

Other veggies are welcome: Add 1 cup of additional vegetables, such as sliced zucchini, carrots or butternut squash

Serves 6

 

⅔ cup olive oil

1 small leek, sliced

2 large shallots, minced

6 garlic cloves, minced

3 medium carrots, diced

2 celery ribs, diced

1 red pepper, sliced

3 tablespoons tomato paste

2 tablespoons all-purpose flour

1 cup dry red wine

1 1/2 cups vegetable stock or water

2 ounces dried porcini mushrooms, reconstituted with 1/2 cup boiling water

Several sprigs of fresh thyme, parsley, rosemary

2 pounds assorted mushrooms (cremini, shiitake, button, oyster, royal trumpets, chanterelle)

1 cup diced onions

Kosher salt

Freshly ground pepper

1 pound pasta

  1. Preheat oven to 325°F.  Heat large Dutch oven or sauté pan, lightly coated with olive oil, over medium-high heat. Add leeks, shallots, and garlic to the pan. Cook the mixture until lightly browned.

  2. Transfer the mixture to a bowl.  Using the same pan, increase the heat and add more oil, if needed. Sauté the carrots, celery and red pepper until they are softened and caramelized, about 10 minutes. Remove vegetables and add to leek-shallot mixture.

  3. Add dried porcini mushrooms to 1/2 cup boiling water or enough water to cover.  Let soak for 20 minutes. Reserve liquid.

  4. Add 2 tablespoons of olive oil to pan with tomato paste and flour, and cook, stirring constantly, until the paste has darkened and is very fragrant (about 2 minutes). Add wine, stock or water, water from reconstituted dried mushrooms and herbs. Reduce heat to a simmer and cook for 45 minutes, until vegetables are soft and liquid has reduced by half.

  5. Remove vegetables to leek-shallot mixture, reserving wine sauce. Return wine sauce to pan and place over low heat.

  6. Rough chop mushrooms and then, in a sauté pan lightly coated with olive oil, sauté mushrooms in batches until slightly browned and crispy on their edges and very fragrant.  Add them to the wine sauce.

  7. 7. Sauté onions in the same pan until lightly browned. Add the onions to the mushroom mixture.

  8. Stir to coat mushrooms and onions with sauce, cover pan, and simmer over low heat for 1 hour.

  9. 9. Serve over cooked pasta, rice, farro or other grain of your choice.

 

Adapted from Joy of Kosher.

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