Mushroom Bourguignon with Butter-Parmesan Noodles
Equipment
- Large skillet
- Large pot
- Wooden spoon
Ingredients
- 1.5 pounds mixed mushrooms, sliced
- 1 onion, chopped
- 2 carrots, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 2 cups vegetable broth
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 12 ounces wide egg noodles
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onion, carrots, and garlic. Cook until the onion softens.
- Add the mushrooms and cook until they release their liquid and start to brown. Stir in the flour and tomato paste until everything is coated.
- Pour in the red wine and vegetable broth. Add the thyme and bay leaf. Season with salt and pepper. Bring to a simmer and cook for 20 minutes until the sauce thickens.
- While the sauce simmers, cook the egg noodles in a pot of salted water according to package directions. Drain and return them to the pot.
- Toss the hot noodles with the remaining 2 tablespoons of butter and the Parmesan cheese. Divide the noodles among four bowls and spoon the mushroom mixture over the top. Sprinkle with parsley before serving.
Notes
The red wine gives the sauce a deep color that looks striking on the plate. If you need to make it ahead, prepare the mushroom mixture and reheat it gently before tossing fresh noodles. Use a mix of cremini and shiitake for stronger earthiness.
Course: Main Course
Cuisine: French
Equipment: Large skillet, Large pot, Wooden spoon
Cuisine: French
Equipment: Large skillet, Large pot, Wooden spoon