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Mushroom Bourguignon




Source of Recipe


Internet


Recipe Introduction


This makes a lot (like, 6 servings or so?), so unless you're feeding a crowd, be prepared for amazing leftovers. If you don't like leftovers, send them to me, I'll take them!


List of Ingredients




2 lbs Crimini mushrooms, sliced
2 Portobello mushrooms, stems and gills removed, cut into chunks
olive oil
salt and pepper, to taste
1 pound carrots, peeled and cut diagonally into 1 inch pieces
1 large onion, diced
4 cloves garlic, minced
2 tbsp flour
2 cups dry red wine
4 cups broth of your choice-vegetable, chicken, beef
1 tbsp tomato paste
1 tsp dry thyme
1 tsp Herbes de Provence
2 bay leaves
28 oz (1 lb, 12 oz) small potatoes, quartered (approximately-that's just the size of the bag I had on hand)
3 tbsp cornstarch
3 tbsp cold water
egg noodles



Recipe



In a large pot, heat about 2-3 tbsp of olive oil. Add all of the mushrooms, about 1 1/2 tsp of salt and 1 tsp of pepper, and saute for about 10 minutes. Remove the mushrooms and accumulated juices to a bowl and set aside.

Add a couple more tbsp of olive oil, and saute the onions and carrots for about 10 more minutes, stirring occasionally. Add the garlic and cook for one more minute.

Sprinkle the onions, carrots and garlic with the flour, stir for about 2-3 minutes. Add the mushrooms and accumulated juices back to the pot, then add the wine, broth, tomato paste, thyme, Herbes de Provence and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes. Stir occasionally.

After the 30 minutes are up, add the potatoes, bring to a boil, reduce heat and cover. (This is also when I get the egg noodles in a pot of boiling water to cook.) Simmer for 10 minutes or so, until the potatoes are fork tender. Test for seasoning and adjust if necessary. Stir the cold water into the cornstarch and add it to the stew while stirring. Stir until thickened. Serve over the egg noodles.