Subj : Melissa Clark Top 50 - 08
To   : All
From : Dave Drum
Date : Sun Sep 22 2024 01:10 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mushroom Bourguignon
Categories: Mushrooms, Herbs, Wine, Vegetables
     Yield: 5 Servings

     6 tb Butter; more as needed
     2 lb Mixed mushrooms; in 1"
          - chunks (10 cups)
     8 oz Peeled pearl onions; larger
          - ones halved
          Salt & fresh ground pepper
     1 lg (or 2 sm) leek; white &
          - light green, diced
     2    Carrots; thin sliced
     3 cl Garlic; 2 minced, 1 grated
          - to a paste
     1 tb Tomato paste
 2 1/2 tb All-purpose flour
 1 1/2 c  Dry red wine
 1 1/2 c  Beef, mushroom or vegetable
          - broth
     1 tb Tamari; more to taste
     3 lg Fresh thyme branches
          +=OR=+
   1/2 ts Dried thyme
     1    Bay leaf
     4 oz Chanterelle or oyster
          - mushrooms; thin sliced
          - (about 1 cup)
          Smoked paprika; for serving
          Polenta, egg noodles or
          - mashed potatoes; for
          - serving
          Chopped flat-leaf parsley;
          - for serving

 Add 2 tablespoons butter or oil to a large Dutch oven or
 pot and set it over medium heat. When the fat is hot,
 stir in half the mushrooms and half the pearl onions.
 (If it doesn't all fit in the pot in one layer, you
 might have to do this in three batches, rather than
 two.) Without moving them around too much, cook the
 mushrooms until they are brown on one side, about 3
 minutes. Stir and let them brown on the other side, 2 to
 3 minutes more. Use a slotted spoon to transfer
 mushrooms and onions to a large bowl or plate and
 sprinkle with salt and pepper. Repeat with another 2
 tablespoons butter and the remaining mushrooms and pearl
 onions, seasoning them as you go.

 Reduce heat to medium-low. Add another 1 tablespoon
 butter or oil to pan. Add leeks and carrot and saute
 until the leeks turn lightly golden and start to soften,
 5 minutes. Add the 2 minced garlic cloves and saute for
 1 minute longer. Stir in tomato paste and cook for 1
 minute. Stir in flour and cook, stirring, for 1 minute,
 then add wine, broth, 1 tablespoon tamari, thyme and bay
 leaf, scraping up the brown bits at bottom of pot.

 Add reserved cooked mushrooms and pearl onions back to
 the pot and bring to a simmer. Partly cover the pot and
 simmer on low heat until carrots and onions are tender
 and sauce is thick, 30 to 40 minutes. Taste and add more
 salt and tamari if needed. Stir in the grated garlic
 clove.

 Just before serving, heat a small skillet over high heat
 and add 1/2 tablespoon butter or oil. Add half of the
 sliced chanterelles or oyster mushrooms and let cook
 without moving until they are crisp and brown on one
 side, 1 to 2 minutes. Flip and cook on the other side.
 Transfer to a plate and sprinkle with salt and smoked
 paprika. Repeat with remaining butter and mushrooms.
 Serve mushroom Bourguignon over polenta, noodles or
 mashed potatoes, topped with fried mushrooms and
 parsley.

 By Melissa Clark

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... He enjoys a reputation as a master pig cooker. (He's a pig whisperer!)
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)