Leeky Mushroom Bourguignon

Would meatless Bourguignon shock the Great Julia? I hope that she would be as intrigued as I was with this variation on a Bourguignon Theme.

Leeky Mushroom Bourguignon
nutrition facts were set as a topping not a main dish.

This is the part you eat.

What to assemble:

2 pounds mushrooms
3 medium or 2 large leeks
3 T garlic
2 T butter
2 T grapeseed oil
3 T flour
1 1/2 t thyme
fresh cracked black pepper
2 T Worcestershire Sauce
2 cups good Burgundy wine
2 T fresh parsley

How to prep:

Set out one very large wide skillet to which is added 1 T oil and 1 T butter. In a larger heavy pot with a lid, place the other T each of oil and butter.

sliced clean leeks

Rinse and dry the mushrooms. Cut them into chunks - ie small mushrooms are cut in half, medium sized shrooms quartered, and large shrooms cut in half and then into thirds.

Trim the dark green woody leaves and roots off the leeks - add them to your compost pile. Rinse the remaining white and light green part of the leek.

Slice into rings, separate them and swish around in a bowl of cool water, drain, and repeat until all the grit is removed and the rings have separated. Drain and dry on a tea towel.

Mince garlic. Measure flour, thyme and black pepper into a small bowl. Set out Worcestershire Sauce, measure wine, and chop the parsley.

How to Bourguignon:

Caramelized mushrooms

Heat the large wide skillet over medium high heat. Add the mushrooms and cook until well caramelized. This will take as long as 25 minutes. Don't over stir as that will keep the mushrooms from browning and you need the brown for flavor. When they are nice and brown, deglaze the pan with a splash of red wine, stir to scrap up the bits, and set the skillet aside.

Heat the larger heavy pot on the same medium high heat and add the leeks. Saute for about five minutes stirring frequently. Lower the heat to medium and add the garlic. Saute for two more minutes. Add the flour and thyme and pepper and continue to saute for another couple minutes or until the flour has become incorporated. Pour in the browned mushrooms, Worcestershire Sauce and wine. Stir constantly until the mixture becomes incorporated. Continue to cook, bringing the sauce to a simmer.

Not the most attractive dish in the world, but
it sure is the tastiest!

Reduce heat to low and cook covered for 40-45 minutes until the color begins to deepen. Taste and adjust seasonings. You may need to add salt. I am not used to it and so did not include it here except in the form of Worcestershire. If the sauce seems thin, simmer it uncovered and let it reduce a bit. You want to achieve a juicy thick consistency.

This is particularly delicious on a baked potato. It would make a terrific Vegetarian entree when served with brown rice. If you are calorie counting you will need to adjust the numbers for the nutrition facts as those are set for use as a topping only.

Horseradish Cream

Make this early in the day and refrigerate to be served with a standing rib roast. One of my nieces actually prefers the cream to the roast itself, it's that good.

Now, when I eat this I don't worry about the calories as this is an annual treat. But if you just gotta know, you can find the nutrition facts here.

Horseradish Cream

Ingredients:

½ c  heavy whipping cream

1/8 c  mayo

1/3 c  horseradish, drained

1 T  mustard, Dijon

1/8 t  sugar

1/8 t  salt

¼ t  pepper

Directions:

Whip the cream in a cold bowl with cold beaters until soft peaks form. In a separate bowl, combine mayo, horseradish, and mustard. Using rubber spatula, fold in the whipped cream. Add sugar, salt, and pepper to taste. Stir well and transfer to serving bowl.

Easy to alter to taste - more or less horseradish, mayo cream etc. I used more horseradish and a little more mayo tonight and a little less cream. 

Yum is an understatement for this dish. It is impossible to eat without going through a remarkably mindful moment. Enjoy.