Mushroom Bourguignon, mashed potatoes, mixed veg. 1/14/21

Mushroom Bourguignon over mashed potatoes with mixed vegetables

Mushroom Bourguignon is a NYTimes Cooking site recipe. If you have a NYTimes Cooking subscription you can access it. Sometimes people post a recipe from the site on the internet so if you are interested in it and do not have a subscription you might try googling it.

This recipe has a lot of steps and ingredients. Since we did not want to spend hours making this, we opted for pre-sliced mushrooms and frozen pearl onions. I think fresh pearl onions would definitely improve the dish but they are a pain to peel.

Our version of Mushroom Bourguignon included less fat but it still came out great. The sauce was thick, dark, and tasty. We added a drop or two of red wine vinegar at the end to up the acid content. Having mashed potatoes is always a treat and they went perfectly with the mushrooms in their sauce. As far as the other vegetables are concerned I just cobbled three odds and ends and sautéed them to give color to the plate.

I think this recipe would be great with beef as well. I am thinking of getting some quick cooking tender beef and adding it to our leftovers for LFD (Leftovers For Dinner) on Saturday.

This entry was posted in French, Kitchen tips, stew, Vegetables and tagged . Bookmark the permalink.

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