1.22.2014

mushroom bourguignon






When I surveyed my kitchen before shopping on Saturday, I realized I had half a bag of frozen pearl onions and that frozen wine.  Smitten Kitchen's mushroom bourguignon came to mind and so it was on.

But before we get to the recipe, lets see the weeks grocery haul...



Nothing exciting but still el cheapo.
That block of cheese you see there is Larry's.
The chips are mine.






Popped into Trader Joe's and got coffee and a loaf of sprouted cinnamon raisin bread.
My total for both places was $21.98.

So now onto the recipe.  I'm not big At All on recipes that use lots of ingredients and have lots of steps but I promise you this one is worth it.  All the ingredients, except the mushrooms and pearl onions are pretty basic.  This is what the frozen wine looks like straight out of the freezer, more slush-like than frozen solid.









Mushroom Bourguignon - Serves 4-5

4 large portobello mushrooms sliced 1/4 inch thick
2 Tablespoons Earth Balance margarine
2 Tablespoons Olive Oil
1 cup diced onion
1 cup sliced carrots
2 cloves of minced fresh garlic
2 Tablespoons of tomato paste
1 cup red wine
2 cups vegetable broth
1 cup defrosted pearl onions
1 teaspoon dried thyme
1 1/2 T flour
salt and pepper

In a dutch oven or heavy sauce pan, melt a Tablespoon of olive oil with a Tablespoon of Earth Balance and saute the mushrooms.  Season with salt and pepper and cook until they darken but are not completely limp.  This took me about 10 minutes.

Remove them from the pot and add the 2nd Tablespoon of olive oil and then add the diced onion, carrots, garlic and thyme.  Saute til onions are slightly browning.  Add the red wine, deglaze the pot and reduce by half.

Add in the broth and tomato paste.

Add the mushrooms back in.

Simmer for 20.  Then add in the Pearl Onions and let them cook for 5.

Mix one Tablespoon Earth Balance with the flour making a paste.
Add to mushroom mixture, stir and simmer for a few minutes or until desired consistency is achieved.

Spoon over mashed potatoes or noodles.  I prefer mashed potatoes because it makes it an even heartier dish.

The flavor of the wine mixed with the earthy mushrooms and the sweet pearl onions make it incredibly rich and filling.  I served a simple green salad and crusty bread with it.  fancy.




60 comments:

  1. Wow, what a cook you are, that looks delicious and I'm usually a bit iffy about mushrooms especially the big ones which I find " too meaty" The cheese here always belongs to hubs too, the nuts are always mine, I think I might be close to having to go to nut rehab now.

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  2. It looks delicious. We always have 3 cheeses in this house: cheddar for husband, smoked gouda for daughter, and swiss or brie for me. I'm hungry now.

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  3. That looks delicious. You are so good, Janet. Our grocery haul this week included nearly a bucket of chocolate chip cookies from Whole Foods. I blame it on the snowstorm.

    Deborah

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  4. Looks like comfort food. Perfect for this time of year!
    How do you eat chips and stay so slim? I cannot even have them in the house they are my downfall.

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  5. Looks scrummy, will have to find out what the Brit version of pearl onions are.

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  6. Oh my goodness. I can not wait to try this recipe. Scrumptious.

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  7. This looks delicious Janet! Thought of you this morning when I saw the squash salad at food52.com, it's Moro's Warm Squash & Chickpea Salad with Tahini. Just thought this might be something you would be interested in!

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    1. wow, that does look and sound good. will keep my eye open for the ingredients!

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  8. A must try recipe! Thanks Janet!

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  9. That looks divine and filling, too. Gonna try it, thanks! I love portobellos they are a good meat replacement, as I do not like the fake soy meat products.

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  10. I buy the same cheese at Dollar Tree, and find that it is so rich that I use much less. It crumbles nicely.

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  11. Delicious! I will definitely be making this soon! YUM YUM
    Brandi

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  12. Thanks Janet! Just made this for supper!

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  13. I'm back with a question.
    How do you get the carrots to have serrated edges? Do you use a special piece of equipment?
    Will be cooking this on Friday night when it'll be my turn to cook again.

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    1. i bought them like that from the .99 store!:)

      but i do know they make a little gadget that will do that for you. i think sliced carrots would be just as pretty.

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    2. Ah, I see! I should have known that you wouldn't have a piece of kit for that.

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  14. We're not vegan at my house and my husband is definitely a meat eater, but this sounds delicious and I think even he would agree! Thanks for the recipe.

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  15. I can't believe how little food you survive on all week, our haul is maasive compared to yours and there's only two of us plus a toddler. Suppose the toddler is already eating me out of house and home.

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    1. Same here! The groceries would make 3 meals, we are tall people. :-)

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  16. YUM! Back before I became pescatarian, my all-time favorite dish was my mom's beef bourguignon. She served it with wide egg noodles. Even though I've been beef-free for many years now, I still crave that dish. This might just be the answer to my cravings. I will definitely make this. Thanks for sharing, Janet!!
    Claudia

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  17. The air conditioner is on because it's so darn hot outside but then I felt like I was almost getting TOO cool until I read this recipe and, yum, just reading about it made me feel warm because it DOES look filling and comforting. Double yum.

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    1. Ha! I had my a/c on last week as well! (I'm in San Diego) Guess I'm not crazy. :)

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    2. Not crazy, just hot, as in sweating-bad kind of hot; we're points north of L.A. and the weather is just AWFUL. Not much green stuff left in the world unless it's crops under irrigation. Water rationing looms; it's just a matter of time. And not much time; we're close.

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  18. Yum! That would do me nicely. Thank you for the recipe...now for the hard bit, weaning my husband off red meat.
    Linda C.

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  19. This recipe looks delicious! I cant wait to try it. Thank you so much for sharing your recipes. I made your pancakes with the shredded apple in them for breakfast this morning and they were delicious! I love that you are showing what you spend on groceries every week too.

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  20. I think it's the coolest thing that you can have poinsettias outside on your deck. Maybe I'll have to give this a go in my new le creuset.

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    1. Also, because I'm THAT asshole who always has to add to recipes: I think a little ground mustard would be so good in this. Sort of along those earthly thyme and mushroom baselines.

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  21. Another question or comment...can you sometime post what cleaning supplies or non food items you buy at the 99 cent store? We have a dollar store and I would love inspiration! Thanks Janet!

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  22. I have a bag of frozen pearl onion sitting in my freezer. I'm so trying this recipe this week! Thanks for sharing ox

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  23. looks delish!!! Hope you are well!!! xxxxxxx

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  24. also those mushrooms would cost $20 in Australia. Well maybe not that much but food here is insane !!! xx

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  25. I am sure no one who reads your lovely blog would do anything, but you may want to black out your debit card off Trader Joe's receipt for future photo posts. Thieves are tricky. Looks delicious.

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    1. omgosh, thank you for pointing that out. i just fixed it. how did i miss that????

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  26. would two buck chuck work with this recipe?

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  27. Janet,

    This looks REALLY good. I may just try this next week!

    I went to the 99 cent store again yesterday. Got some good deals, probably will continue to go there on a regular basis.

    Linda
    xo

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  28. Pardon this really dumb question - I am a bit of an idiot-savant in the kitchen - I can make amazing bread but basic cooking knowledge sometimes escapes me. There is no such thing in my part of the world as 'frozen pearl onion'. I am going to assume that the little fresh one's you buy in the basket work just as well? I am not certain if you frozen one's a pre-blanched or some other such thing.

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    1. they are the same! the fresh ones are just really hard to peel and i almost always have a bag in the freezer for soups and stews. :)

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  29. Thank you, I'm going to make this. I'm very slowly turning my family into vegetarians almost without them knowing it!:) for the first time in a while last week my husband did say "where's the beef" but I just asked if he wanted to eat or not. He chose to eat. And he enjoyed it.:) it was a spaghetti squash with artichoke tapenade recipe.

    You are so lucky with your 99c cent store. My local one only has a very small selection of very suspect looking snack foods. I found one not too far away, however, that has produce. I did get two bags of ORGANIC salad blends that were very good, some perfectly good bananas so my trip was not wasted, but I also wanted so canned tomatoes and they were all expired, and looking around other things were expired also. I'll go back if for nothing else the organic salad but I'm clearly going to have to look at exp dates.

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  30. Making this recipe this evening on a frigid, snowy, windy day with a green salad, crusty bread and wine!...Love the simplicity of your recipes, the ability to prep ingredients early in the day..... and everything tastes delicious. Just curious about your culinary skills because you posted on the enchilada recipe (YUM we love those) that it was a favorite when you were in the catering business.....can you elaborate on that part of your life?

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    1. oh i hope you like it, perfect for a cold night.

      i have a post on that subject somewhere on this blog. it's not too much of a story. i went to culinary school and worked for awhile at the playboy mansion in los angeles and a few other small places and then started a catering business of my own. i did that for a little over 10 years until my back couldn't take it and decided to be an esthetician? which turns out to be v hard on ones' back too. :)

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    2. Just started cooking the recipe and read your reply. 7 degrees here. You have led a very interesting lifestyle, as we all have I guess, and thanks for commenting about it! Now, I'm sure I've opened up a can of worms and EVERYBODY will be wanted more info. Hope that's OK.....mushrooms smell wonderful......

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    3. Hey, I'm pretty impressed with the 'biography.' I'd never gone back thru and read about your life/job history; missed that! Working at Hef's is no small thing; I saw a TV piece on it once and it seemed like the parties/kitchen/cooking stuff was one happening place because the entertainment never stops there; geez, all that must cost a fortune but I guess he's got it. Anyway, yes, I know a massage therapist who's had to stop because it wasn't just getting to her hands but also to her back. This happens also to dental technicians who are angled over people in a chair all day long. My back's been bad since January 5 (moving...it's the pits) and I'm on 2400 mg of prescription ibuprofen a day (that's like 12 Advils) and, believe me, you don't want to go there; I've been down this road before as my back's been bad for umpteen numbers of years and, you know, we pay for this stuff down the line, into the mid-years and beyond when arthritis inevitably sets in although one thing I did eventually learn is that a strong core/strong abs will support the back (just wish I'd known that sooner...). Anyway, yes, I agree with Anon, what an interesting work life you've had, Janet!!

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  31. Black beans are cheaper at Trader Joes; they cost .89 cents.

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  32. I'm not sure how I missed this post but thanks to Wendy I saw it. I have really missed Bourguignon since I stopped eating meat...hurray. I'm buying pearl onions tomorrow for this. Thank you so much.

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  33. You rock, you do!

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  34. Little late to the party, but I cooked this last night. Absolutely delish! No leftovers for today's lunch :(
    And since I had everything but the portabellas in da house, it only cost .99!
    ~skye

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  35. This was DELICIOUS and SAVORY! It is definitely a comfort food keeper. Thank you for helping me to find savory vegan meals that are simple to make!

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  36. I wanted to PIN some of your recipes to my vegan file but you do not have a pin button. I was wondering if you would consider it? Thanks

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    1. hello dear lana. i have never been able to install any of the share buttons on my blog. it has frustrated me no end. for some reason my blog has a bug in it? at least that's what the blogger people say. i'm not very good at these technical things. i know people do pin things from my blog but i honestly don't know how it is done. i can ask M later today b/c she is a big pinner. x

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