Mushroom Bourguignon (Champignons Bourguignon)

Ingredients

• 800 g Button mushrooms (or cremini) (Stems removed, halved)
• 2 large Carrots (Peeled, cut into thick slices)
• 2 medium Leeks (Cleaned, cut into 2 cm thick rounds)
• 2 medium Celery stalks (Cut into thick slices)
• 3 tbsp Butter (Divided, for sautéing)
• 1 heaping tbsp Tomato paste
• 1 heaping tbsp All-purpose flour
• 2 tbsp Soy sauce (Regular or light)
• 375 ml Dry red wine (About half a bottle; Languedoc or any dry red)
• 2 leaves Bay leaves (Fresh preferred)
• 1 small bunch Fresh thyme (Tied as bouquet garni)
• 1 tbsp White miso paste
• 250 g Uncooked white rice (Short or long grain)
• 1 small bunch Fresh parsley (Chopped, for garnish)

Instructions

1. Prepare the mushrooms

   Remove stems from mushrooms and cut them in half (not quarters) to keep them chunky.

   Time: PT5M

2. Sear the mushrooms

   Heat 1.5 tbsp butter in a large sauté pan over high heat until very hot. Add mushrooms in a single layer and sear until browned and just starting to soften, about 4-5 minutes. Remove from pan and set aside.

   Time: PT7M

   Temperature: High heat

3. Prep and sauté vegetables

   Peel and slice carrots into thick rounds. Slice leeks into 2 cm rounds. Slice celery. Add 1 tbsp butter to the same pan, then add carrots, leeks, and celery. Sauté over medium-high heat until slightly browned, about 5-6 minutes.

   Time: PT8M

   Temperature: Medium-high heat

4. Add tomato paste and brown

   Push vegetables to the side, add tomato paste, and cook, stirring, until it darkens and begins to brown (not burn), about 2 minutes.

   Time: PT2M

   Temperature: Medium-high heat

5. Sprinkle with flour (singer)

   Sprinkle flour over the vegetables and tomato paste. Stir well to coat and cook for 1 minute to remove raw flour taste.

   Time: PT1M

   Temperature: Medium heat

6. Deglaze with soy sauce

   Add 2 tbsp soy sauce to the pan, scraping up any browned bits.

   Time: PT1M

7. Add wine and aromatics

   Pour in 375 ml (about half a bottle) of dry red wine. Stir well, scraping up any stuck bits. Add bay leaves and a tied bunch of thyme (bouquet garni). Bring to a simmer.

   Time: PT3M

   Temperature: High heat to bring to simmer

8. Simmer the sauce

   Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Low heat

9. Cook the rice

   Meanwhile, rinse rice in cold water until water runs clear. Place rice in a saucepan, add enough water to cover by about a finger's width. Bring to a boil uncovered, then reduce heat to low, cover, and cook until water is absorbed and rice is tender (about 12-15 minutes). Fluff with fork.

   Time: PT15M

   Temperature: High to low heat

10. Finish the bourguignon

    Remove bay leaves and thyme from the sauce. Return seared mushrooms to the pan and stir gently to coat. In a small bowl, mix miso paste with a few spoonfuls of hot sauce to dissolve. Stir miso mixture into the pan off the heat.

    Time: PT3M

11. Serve

    Spoon rice into bowls. Top with mushroom bourguignon and plenty of sauce. Garnish with chopped parsley.

    Time: PT2M

Nutrition Facts

Calories

410

Protein

10g

Carbohydrates

70g

Fat

8g

Fiber

6g