Mushrooms Bourguignon
This is one of the heartiest sides that chef Tyler Florence offers at Miller & Lux, his modern American steakhouse in San Francisco. Mushrooms Bourguignon also makes a delicious main course when serve over pasta or polenta. The chef typically prepares this dish with button mushrooms, but it’s great with any type of wild mushrooms.
Ingredients
For the mushrooms:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 2 Tbs. extra-virgin olive oil
- 1 lb. (500 g) brown button or other mushrooms
- 2 cups (8 oz./250 g) frozen or fresh pearl onions (peeled if fresh)
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
For the sauce:
- 2 Tbs. unsalted butter
- 3 carrots, peeled and cut into slices 1/2 inch (12 mm) thick
- 5 garlic cloves, sliced
- 1 Tbs. tomato paste
- 1 Tbs. all-purpose flour
- 1 cup (8 fl. oz./250 ml) red wine
- 1 cup (8 fl. oz./250 ml) beef stock
- Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper- Fresh flat-leaf parsley leaves for garnish
Directions
To brown the mushrooms, in a large sauté pan over medium-high heat, warm the butter and olive oil. When the butter is starting to brown, add the mushrooms, pearl onions, thyme and rosemary. Cook, stirring occasionally, until the mushrooms and onions are browned, about 5 minutes. Transfer the mushrooms, onions and herbs to a paper towel–lined baking sheet or plate and set aside. You can discard the herbs at this point. It’s okay if some of the residual fat stays in the pan; you can use this for the sauce.
To make the sauce, in the same pan used for the mushrooms and onions, melt the butter over medium heat. Add the carrots and garlic and cook, stirring constantly, for 5 minutes. Stir in the tomato paste and flour and cook, stirring, until the contents thicken, 1 to 2 minutes. Gently stir in the wine to deglaze the pan and simmer for 1 to 2 minutes to allow the alcohol to cook off, then add the stock and bring to a simmer. When the mixture is simmering, return the mushrooms and onions to the pan and simmer, stirring occasionally, until thick like a sauce, about 15 minutes. Taste and season with salt and pepper.
Transfer the mushrooms to a serving dish and garnish with the minced chives and parsley leaves. Serve hot. Serves 4.
Courtesy of Tyler Florence, Chef, Author and Television Host