I AM BACK! I have just returned from five weeks in Costa Rica where gorgeous tropical fruit, fresh fish, and spicy greens abound! Yes, I took full advantage of that fact and ate, and ate, and ate! I have so many new recipes and food combinations that I can’t wait try here at 488 and share with YOU! Last night though, my body was really craving some warm comfort food. I guess that probably has something to do with returning from the tropics to the very cool (yes, we had a dusting of snow on my first night home!) Ozark air! So, I decided to try something new and create a saucy mushroom dish. I found a fairly simple beef and mushroom burgundy recipe online, made some of my usual adjustments for more heat and flavor, got rid of the beef, and wound up with this fantastic dish! I love this earthy, herbal, rich, classic turned vegetarian and gluten free meal! It perfectly fed my appetite for a hearty, but healthy comforting dinner, and the meat was not missed one little bit! I can’t tell you how good it feels to be back home with my family and in my kitchen! I missed them so!
- Mushroom Burgundy
- Serves 4
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 3 pounds portobello mushrooms, in 1/4-inch slices
- 1/2 carrot, finely diced
- 1 medicum yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups beef or mushroom broth (beef broth is traditional, but mushroom will make it vegetarian)
- 2 tablespoons tomato paste
- 2 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1 cup pearl onions, peeled (optional)
- 1/2-1 chipotle pepper flakes
- Quinoa with peas, for serving
- Sour cream and chopped chives or parsley, for garnish (optional)
Heat the olive oil and butter in a medium Dutch oven or heavy sauce pan over high heat. Add the pepper flakes. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.
Lower the flame to medium and toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are softened and lightly browned. Add the garlic and cook for just one more minute.
Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste. Serve over quinoa, garnish and ENJOY!!