Subj : Melissa Clark Top 50 - 08
To   : All
From : Dave Drum
Date : Sun Sep 22 2024 13:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Bourguignon
 Categories: Mushrooms, Herbs, Wine, Vegetables
      Yield: 5 Servings
 
      6 tb Butter; more as needed
      2 lb Mixed mushrooms; in 1"
           - chunks (10 cups)
      8 oz Peeled pearl onions; larger
           - ones halved
           Salt & fresh ground pepper
      1 lg (or 2 sm) leek; white &
           - light green, diced
      2    Carrots; thin sliced
      3 cl Garlic; 2 minced, 1 grated
           - to a paste
      1 tb Tomato paste
  2 1/2 tb All-purpose flour
  1 1/2 c  Dry red wine
  1 1/2 c  Beef, mushroom or vegetable
           - broth
      1 tb Tamari; more to taste
      3 lg Fresh thyme branches
           +=OR=+
    1/2 ts Dried thyme
      1    Bay leaf
      4 oz Chanterelle or oyster
           - mushrooms; thin sliced
           - (about 1 cup)
           Smoked paprika; for serving
           Polenta, egg noodles or
           - mashed potatoes; for
           - serving
           Chopped flat-leaf parsley;
           - for serving
 
  Add 2 tablespoons butter or oil to a large Dutch oven or
  pot and set it over medium heat. When the fat is hot,
  stir in half the mushrooms and half the pearl onions.
  (If it doesn't all fit in the pot in one layer, you
  might have to do this in three batches, rather than
  two.) Without moving them around too much, cook the
  mushrooms until they are brown on one side, about 3
  minutes. Stir and let them brown on the other side, 2 to
  3 minutes more. Use a slotted spoon to transfer
  mushrooms and onions to a large bowl or plate and
  sprinkle with salt and pepper. Repeat with another 2
  tablespoons butter and the remaining mushrooms and pearl
  onions, seasoning them as you go.
  
  Reduce heat to medium-low. Add another 1 tablespoon
  butter or oil to pan. Add leeks and carrot and saute
  until the leeks turn lightly golden and start to soften,
  5 minutes. Add the 2 minced garlic cloves and saute for
  1 minute longer. Stir in tomato paste and cook for 1
  minute. Stir in flour and cook, stirring, for 1 minute,
  then add wine, broth, 1 tablespoon tamari, thyme and bay
  leaf, scraping up the brown bits at bottom of pot.
  
  Add reserved cooked mushrooms and pearl onions back to
  the pot and bring to a simmer. Partly cover the pot and
  simmer on low heat until carrots and onions are tender
  and sauce is thick, 30 to 40 minutes. Taste and add more
  salt and tamari if needed. Stir in the grated garlic
  clove.
  
  Just before serving, heat a small skillet over high heat
  and add 1/2 tablespoon butter or oil. Add half of the
  sliced chanterelles or oyster mushrooms and let cook
  without moving until they are crisp and brown on one
  side, 1 to 2 minutes. Flip and cook on the other side.
  Transfer to a plate and sprinkle with salt and smoked
  paprika. Repeat with remaining butter and mushrooms.
  Serve mushroom Bourguignon over polenta, noodles or
  mashed potatoes, topped with fried mushrooms and
  parsley.
  
  By Melissa Clark
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... He enjoys a reputation as a master pig cooker. (He's a pig whisperer!)
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