Tuesday, February 8, 2011

Mushroom Bourguignon

Oh, is there any other culinary mountain to climb that is more legendary than boeuf bourguignon?  It's a rich, meaty broth with onions, carrots, red wine, beef broth, and garlic.  The problem with bourguignon is that it's incredibly time consuming, with braising, browning, blah blah blah.
Enter Smitten Kitchen.  Her version has mushrooms, which cook much more quickly and is just as satisfying.  It's perhaps a bit more rich, even, because the mushrooms absorb the broth and wine, and the tastes all mingle perfectly in your mouth.  Serve this over some egg noodles for a perfect comfort food meal.
A few notes: John Paul made this meal and took all the pictures.  He's amazing.
We didn't have pearl onions, so JP cut up a medium onion into chunks and used that.
This serves about 4 people, but we were hungry, so it fed us and one serving for leftovers the next day.

1 comment:

  1. Gotta love a man who cooks. He is definitely a man of many talents!