Mushroom Bourguignonne In A Whole Pumpkin Recipes

MUSHROOM BOURGUIGNON

Steps:

• Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
• Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
• Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
• Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.

MUSHROOM BOURGUIGNON

Steps:

• Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
• Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
• Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
• Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

MUSHROOM BOURGUIGNON

Steps:

• Over a high heat, heat ONE tblsp of Olive Oil and ONE tblsp Butter in a heavy based pan. Add the mushrooms and cook until they begin to darken, but don't release any liquid - about three to four minutes. Remove the mushrooms from the pan.
• Lower the heat and add add the second tblsp of Olive Oil. Add the carrots, onions, thyme, a few good pinches of salt and several grinds of freshly ground black pepper, give everything a good coating and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for a further minute.
• Add the wine to the pan, degalzing the pan, then turn the heat up high and reduce by half. Stir in the tomato puree and stock. Return the mushrooms to the pan - including any mushroom juices - bring to the boil, then simmer for 20 minutes or until the mushrooms are very tender. Add the shallots and simmer for a further 5 minutes.
• Mix the remaining butter with the flour then stir into the bourguignon. Simmer for a further 10 minutes. If the sauce is too thin, boil to reduce to the right consistency. Season to taste.
• To serve, spoon the Bourguignon over a bowl of egg noodles, with a dollop of sour cream and sprinkle with chives or parsley

MUSHROOM BOURGUIGNONNE IN A WHOLE PUMPKIN

Steps:

• Carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife, remove the top. If the peel is too thick to cut easily, bake the pumpkin at 350°F for 15 to 20 minutes to soften it. Remove and discard the seeds, and use a large spoon to scrape out the strings.
• In a large skillet, saute onions in water for a few minutes. Add the mushrooms and celery, cover and simmer for a few minutes, until they have begun to release their juices. Stir in flour and cook 1 minute. Then add 2 cups red wine and the remaining ingredients, and cook 15 minutes, stirring frequently.
• Preheat the oven to 350°F Pour the stew into the pumpkin and place it in a large, shallow dish(a baking dish or pie plate) and put the top of the pumpkin on. Bake until the pumpkin is very soft, about 1 hour. While baking, stir the stew a few times, adding the remaining 1/2 cup wine if too much liquid evaporates or is absorbed.
• To serve, spoon out some stew and scrape out some of the pumpkin onto each plate. Enjoy!