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.