{"id":6076,"date":"2014-12-02T12:12:43","date_gmt":"2014-12-02T20:12:43","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6076"},"modified":"2014-12-08T17:32:05","modified_gmt":"2014-12-09T01:32:05","slug":"mushroom-bourguignon-rich-mushroom-stew","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/mushroom-bourguignon-rich-mushroom-stew\/","title":{"rendered":"Mushroom Bourguignon (Rich Mushroom Stew)"},"content":{"rendered":"
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\"Mushroom<\/a><\/p>\n

We had some opened red wine in the fridge for a while and my husband kept asking, “can we throw this out?” And my answer was always “No! I may want to cook with it.” I rarely cook with wine, so I’m not sure what I was keeping it for. I don’t even know how long wine keeps in the fridge for cooking purposes. Anyways, now I know why I was keeping it around! Mushroom bourguignon! So perfect for the cozy rainy weather we are having right now in Los Angeles!<\/p>\n

This recipe is adapted from mushroom bourguignon<\/a>\u00a0on my favorite blog Smitten Kitchen.<\/a>\u00a0It\u00a0is rich, mushroomy and delicious. I needed quite a bit more liquid and used less mushrooms, but I’m guessing it is because I had the fire up higher. We had mushroom bourguignon with garlic mashed potatoes. Yummy.<\/p>\n

1 tablespoon butter
\n1 pound mushrooms (portobello, crimini, white, shiitake all work)
\n1 tablespoon olive oil
\n1 small carrot chopped
\n1 onion chopped
\n2 garlic cloves
\n1\/2 teaspoon thyme
\n1\/2 teaspoon sage
\nFresh ground pepper
\nSalt
\n1 cup red wine
\n2 tablespoons tomato paste
\n3-4 cups mushroom broth (I used\u00a0Pacific Natural Foods Organic Mushroom Broth<\/a>, you could also use 1 tablespoon Better than Bouillon Mushroom Base<\/a>\"\"\"\"and water)
\n1 tablespoon butter
\n1 tablespoon flour<\/p>\n

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  1. Melt butter in a big saute pan over medium high heat and saute the mushrooms until they brown and are just starting to let out liquid. Remove from heat.<\/li>\n
  2. In the same pan heat the oil and saute the carrots and onions until the onions start to brown, adding the garlic, thyme, sage, pepper, and a little salt near the end.\u00a0Add the wine and reduce by half. Then add 3 cups of the mushroom broth (or bouillon and 3 cups water) and the mushrooms and cook for 15-20 minutes. If you think you need more liquid, add another cup of broth or water. You want enough liquid so it is “stewy”.<\/li>\n
  3. Mix the butter and flour together and stir into the stew to thicken. Cook for just a few minutes more then add salt if necessary.<\/li>\n<\/ol>\n