Mushroom Bourguignon
60 min
total
4
people
329
calories per serving
Ingredients
4 people
- 800 gButton mushroom (quartered)
- 150 gSmoked lardons
- 2 pcOnion (sliced)
- 2 pcGarlic (minced)
- 400 mlRed wine
- 1 tbspWheat flour
- 30 gUnsalted butter
- 2 pcThyme (sprigs)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Meaty mushrooms, seared until golden, submerged in a short and glossy red wine sauce. The powerful scent of reduced wine mingles with smoky lardons.
- 1
In a skillet with a little oil, sauté the mushrooms over high heat. They should sizzle and brown without releasing water to stay firm.
- 2
Add the bacon bits and sliced onions. Let the bacon fat melt and the onions become translucent and lightly golden.
- 3
Sprinkle with flour, add the tomato paste and stir to cook for one minute. Pour in the red wine and scrape the bottom of the pan to release the juices.
- 4
Add the garlic, thyme, and bay leaf. Let it reduce over low heat until the sauce coats the spoon and becomes glossy.
Frequently asked questions
How do you get this dish right?
- Never wash mushrooms in a lot of water, just wipe them to prevent them from becoming spongy.
- The secret is in the reduction: the sauce must be syrupy, not watery.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Better when gently reheated the next day.
4.4
24 reviews
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