Yesterday was spent cleaning and reorganizing and generally trying to stay warm in the frigid temperatures. I spent a good amount of time snuggled up under a blanket and reading with jazz pouring through my headphones.
This recipe was inspired by Pinterest but of course, I made my own changes to it to make it my own. I hope you enjoy it!
Mushroom Bourguignon
2 Tbsp olive oil
2 red onions, diced
3-4 garlic cloves, minced
1/2 Tsp rosemary
1/2 Tsp thyme
1/4 Tsp dry mustard
1 Tsp pepper
1 Tsp kosher salt
8 C baby bella mushrooms, chopped
2 C dry red wine (I used a Cabernet)
1 C canned crushed tomatoes
1 can fire-roasted tomatoes, drained
2 bay leaves
1 C button mushrooms, thickly sliced
4 1/2 Tbsp flour, divided
Egg noodles or mashed potatoes, for serving (I went with egg noodles)
In a large Dutch oven, sauté onions and garlic over medium heat in olive oil until translucent. Add in the spices and sauté until fragrant. Stir in the baby bellas and cook for 5 minutes.
Add in the wine, both tomatoes and bay leaves. Bring to a boil. Turn to low heat, cover and simmer for 3 hours, stirring every half-hour.
During your last 30-45 minutes of cooking, preheat oven to 400 degrees.
Place the remaining mushrooms in a zip-top plastic bag and toss with 1-2 Tbsp flour, salt and pepper to coat. Place coated mushrooms on a baking sheet and roast for 15-20 minutes, or until crisp.
While your mushrooms are crisping in the oven, (in a separate bowl) combine 1 C of stew-mixture with 2-3 Tbsp flour and whisk until flour is completely incorporated. Pour this mixture back into the Dutch oven and allow the mixture to thicken, adding more flour if necessary. I must admit, my stew wasn't quite as thick as I would've hoped and could've definitely used more flour, unfortunately, we were totally out of flour so I was kinda S.O.L in that department.
Once your mushrooms are finished in the oven, toss into the Dutch oven and stir to combine.
Serve your stew over a cup of cooked egg noodles or a big heap of mashed potatoes.
We enjoyed this feast with the remainder of the bottle of wine (we couldn't just let it go to waste, you know) and a demi-baguette from the Raleigh French Bakery, which Nate visited yesterday. The baguette was delicious and our chocolate-frosted and filled croissant for dessert was sheer perfection!
Look forward to some exciting things this week!
If we were to make this again I'd add a little less wine. That would help thicken things up.
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