Mushroom stew Burgundy style

Votes: 4

Time: 2 hours 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1076, total fat 39 G., saturated fats 12 G., proteins 34 G., carbohydrates 125 G., fiber 9 G., cholesterol 136 mg, sodium 2129 mg, sugar 16 G.

This dish is a mushroom version of beef bourguignon, minus the beef. A thick, aromatic stew with king mushrooms, pancetta, Burgundy wine, and aromatic herbs is served with buttered egg noodles. The recipe can easily be made vegetarian—just omit the pancetta.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup extra-virgin olive oil
110g chopped pancetta or 4 strips bacon, cut into pieces, optional
900 g brown mushrooms, cut in half
2 medium onions, finely chopped
2 carrots, chopped
2 stalks celery, chopped
4 large cloves garlic, thinly sliced
2 bay leaves
A sprig of fresh marjoram, finely chopped, or 1 teaspoon dried marjoram
A few sprigs of fresh thyme, leaves picked and finely chopped
3 tbsp. flour
2 tbsp tomato paste
2 tablespoons Worcestershire sauce
2.5 cups (half a bottle) of dry red Burgundy wine
4 tbsp. beef or mushroom broth
450 g egg noodles
2 tablespoons butter
A handful of fresh parsley, finely chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: champignon mushrooms, carrot, celery, red wine, egg noodles, Worcestershire sauce, tomato paste, parsley, marjoram, bay leaf, thyme

Cooking the dish according to the recipe:

In a large Dutch oven, heat the olive oil over medium-high heat. Add the pancetta or bacon, if using, and cook until crisp. Add the mushrooms and cook until golden brown and tender, about 15 minutes. Add the onion, carrot, celery, garlic, bay leaves, salt, black pepper, marjoram, and thyme. Cook, covered, for another 10 minutes, stirring occasionally to soften the vegetables. Add the flour and stir for 1 minute, then add the tomato paste and Worcestershire sauce.
Add the wine and reduce slightly for a couple of minutes, then add the broth and simmer until slightly thickened. Let cool completely if preparing ahead. Before serving, reheat the stew over medium heat.

While the stew is cooking, or just before serving, bring the water to a boil, season with salt, and cook the egg noodles. Drain the noodles in a colander and return them to the hot pot. Add the butter, salt, and parsley and toss to combine. Serve the noodles in shallow bowls with the stew.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Comfort food / Main courses / Pasta / Vegetables and mushrooms / Thick soups and stews / Rachael Ray / A week in one day

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