Fresh Tacos with Cilantro
30 minutes
|
4 servings
Mushroom “Bourguignon”
1 hour
|
Yield:
4-6 servings
This rich and versatile mushroom "Bourguignon" pairs beautifully with pasta, mashed potatoes, roasted vegetables, cauliflower rice or anything you can think of!
Ingredients
- 2 oz Dried Porcini Mushrooms
- 8 oz Sliced Fresh Mushrooms
- 2 Tbsp Olive Oil
- 1 Yellow Onion, Finely Diced
- 2 Carrots, Peeled and Diced
- 2 Stalks Celery, Diced
- 4 Cloves Garlic, Minced
- 1 Tbsp Fresh Thyme Leaves, Picked
- 1 Cup Red Wine
- 2 Tbsp Butter
- 2 Tbsp Flour
- 1 Lemon, Juiced
- Salt and Pepper, to taste
Directions
- Combine the dried porcinis with 2 cups of room temperature water and soak until they are tender
- Strain the dried mushrooms, reserving the soaking water
- In a large pot, heat the olive oil over medium heat
- Add the sliced fresh mushrooms and cook until lightly caramelized
- Add the soaked porcinis and cook slightly
- Add onion, carrot, celery, garlic and cook until the vegetables are translucent
- Add red wine and reserved mushroom liquid and deglaze the pan, scraping up any bits of food stuck to the pot
- While the wine reduces, make a roux in a separate pan by melting the butter and then adding the flour in all at once, cooking for a minute until it loses its raw taste
- Once the alcohol in the wine has cooked off and has reduced by roughly half, add the roux, stirring until the stew is thickened
- Season with salt and pepper, thyme, and lemon
- Serve over top of pasta, mashed potatoes, roasted vegetables, or cauliflower rice