The Chefs of Little 16

mushroom
bourguignon
I don’t really remember the first time I had beef bourguignon but I do remember craving it on a cold day last year. Of
course, Ankith took that on as a challenge to make a delicious vegetarian version. Mushrooms are a great substitute for
beef and their texture and flavor go really well with the soft egg noodles and pearl onions. We’ve since made this recipe
a staple in the Little 16 abode and I never miss the beef. Add red wine for a classic French flavor or add dark Belgian
beer for a Flemish flair (reminiscent of a dish called Carbonnade Flamande). Serve this dish steaming on a cold day, mix
into a bed of egg noodles, and add a little bit of freshly grated pecorino and cracked black pepper on top.
Instructions
1. Heat olive oil and a tablespoon of butter in a cast iron pan on high heat and add ¼ -inch sliced
mushrooms. Sear the mushrooms for a few minutes until they darken. Remove them from
the pan.
2. Reduce the heat and add more olive oil, carrots, onions, thyme, salt, black pepper, and other
spices. Cook until the onions are browned. Add minced garlic and cook for another minute.
3. Add wine to the pan making sure to scrape any bits off the bottom of the pan. Turn heat up
and reduce the mixture to half. Add tomato paste, broth, and previously cooked mushrooms.
4. Reduce the temperature and simmer for 20 minutes. Add the pearl onions and simmer for
five more minutes.
5. Dissolve flour into water to create a slurry.
6. Add remaining tablespoon of butter and flour slurry until combined. Simmer for another 10
minutes and boil down to desired consistency. Season to taste.
7. Serve over a bed of hot egg noodles.
8. Garnish with a sprinkle of grated pecorino and a refreshing dollop of yogurt, sour cream, or
ricotta cheese on the side.
Ingredients
Olive oil
2 tbsp butter
2 pounds portobello mushrooms
1 carrot, diced
1 yellow onion, minced
1 cup red wine
2 cups broth
2 tablespoons tomato paste
1 ½ tbsp flour
1 cup pearl onions
Egg noodles
Optional: pecorino, sour cream,
yogurt, or ricotta
thyme springs, bay leaves,
garlic cloves, salt, fresh pepper
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