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Mushrooms Bourguignon
Wine Recommendation: Owsely Pinot Noir
A perfectly rich date-night recipe that can be made ahead of time. Have a glass of Owsely Pinot Noir ready for your sweetheart to sip during this romantic meal.
2 tbsp Olive Oil
2 tbsp Butter
1/2 oz dried Porcini Mushrooms softened in warm water
1 lb Cremini Mushrooms, rinsed and halved
1 cup Pearl Onions (thawed if frozen)
2/3 cup Celery, nely diced (save leaves for garnish)
1/2 cup Shallots, chopped
1 tsp dried Thyme or Herbs de Provence
Kosher Salt and Black Pepper, freshly ground
1 tbsp Garlic, nely chopped
1-1/4 cups hearty Red Wine
1 tbsp Tomato Paste
2 cups Beef or Chicken Broth or a browned Vegetable Stock for
vegetarian
1 tbsp Corn Starch, mixed with 3 tablespoons water or red wine to
make a slurry
Buttered Egg Noodles for serving
Garnish:
Celery Leaves, Crème Fraîche and chopped Chives if desired
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a
medium-sized Dutch oven or a heavy, deep saucepan over high heat. Drain and squeeze porcini and chop roughly reserving the soaking water. Add the porcini, the cremini mushrooms, and pearl onions and cook stirring for 4 minutes or until they begin to take on a little color. Remove mushrooms and onions from the pan and set aside.
• Lower the ame to medium and add the remaining olive oil and butter. Add the celery, shallots, thyme along with salt and pepper to your taste and cook for 5 minutes, stirring occasionally, until the vegetables are lightly browned. Add the garlic, and cook for another minute.
• Add the reserved soaking water, wine, tomato paste and stock to the pot, scraping any brown bits off the bottom. Turn the heat all the way up and boil for 4 minutes to reduce it a bit. Add the reserved mushrooms and pearl onions with any juices that have collected, and bring the mixture to a boil then reduce the temperature to a simmer and cook for 5 to 7 minutes or until the mushrooms and onions are tender but still have some texture.
• Whisk in the cornstarch slurry a teaspoon at a time until the stock thickens to your taste. Be careful not to thicken it too much. Adjust seasoning to your taste and serve on buttered egg noodles garnished with the celery leaves, a dollop of crème fraîche and chopped chives.
Mushroom Stuffed Rouget
Executive Chef Ryan Simas Serves 4
Wine Recommendation
Riesling, Weingut Prager, Smaragd, Hollerin, Wachau 2005, Stephen Laborde, Sommelier
Mushroom Duxelles:
5 each Shallots, julienned Canola Oil as needed
3 cups Wild Mushrooms 1/4 cup Madeira
1 bunch Thyme, chopped 1 cup Parmesan, grated
2 tbsp Black Truf e Oil
1 cup Mascarpone
Coconut-Lemongrass Sauce:
2 each Yellow Onions, chopped 1 tbsp Vegetable Oil
1 stalk Lemongrass
2 cloves Garlic
1/2 cup Chardonnay 1/4 cup Milk
2 cups Coconut Milk 1 Lemon, zested
Rouget:
4 each Rouget
1 cup English Peas, blanched 1 bulb Fennel, shaved
2 tbsp Extra Virgin Olive Oil Salt to taste
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