Ingredients
The following ingredients have 4 Servings
- 1 cup loosely packed dried porcini mushrooms
- 3 cups no-chicken stock or vegetable stock
- 1 fresh bay leaf
- 2 tablespoons olive oil
- 4 tablespoons butter
- divided
- 2 pounds fresh cremini or white mushrooms
- sliced 1/4-inch thick
- 4 shallots or 1 onion
- finely chopped
- 1 medium carrot
- peeled and grated or finely chopped
- 4 cloves garlic
- chopped
- 2 tablespoons thyme leaves
- chopped
- 7 to 8 leaves sage
- thinly sliced
- Salt and pepper
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 cups red burgundy wine
- 1 cup pearl onions
- 1/2 teaspoon sugar
- A small handful flat-leaf parsley
- finely chopped
- 1/2 pound extra-wide egg noodles
- Minced chives
- for garnishing noodles
Instruction
- In a saucepot, cover dried mushrooms with stock and add in a bay leaf
- Bring to a boil and reduce heat to a simmer
- Keep at a low boil to reduce liquid by a third and soften mushrooms, about 20 minutes
- Remove mushrooms with slotted spoon and chop
- Heat olive oil, 2 turns of the pan, in a Dutch oven over medium-high heat
- Add 2 tablespoons butter and melt it into hot oil
- Add fresh sliced mushrooms to the pot and brown, 15-20 minutes
- Add shallots, carrot, garlic, herbs, salt and pepper, and stir a few minutes to soften veggies
- Stir tomato paste into vegetables and cook 1 minute then sprinkle in flour and combine well
- Whisk in wine and cook to reduce by half
- Add porcini-flavored stock and stir in porcinis
- Simmer the stew until ready to serve
- Bring a large pot of water to a boil for the noodles
- Heat a small, nonstick skillet with 1 tablespoon of butter over medium heat
- Add pearl onions and sauté to light golden
- Add salt, a sprinkle of sugar and the parsley
- Salt the boiling water and cook egg noodles to just-tender
- Drain and toss with remaining tablespoon of butter and chives
- Serve egg noodles in shallow bowls topped with mushroom Bourguignon and pearl onions
