| Prep: 20 mins | Cook: 1 hr 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 2g | 30g |
| sugars | fibre | protein | salt |
| 6g | 5g | 10g | 0.6g |
When it comes to adding a bit of Southern charm to an already delightful dish, nothing hits the spot quite like my Pearl Onion and Mushroom Bourguignon. This is not your typical Southern fare, but blended with a touch of my inherent coastal flavours, this rich stew mirrors the tastes of Lowcountry cuisine while also injecting some heart-warming French elegance.
The Joy of Cooking with Mushrooms and Pearl Onions
Mushrooms and pearl onions are the stars of this show, their unique textures and flavours transforming this dish into a hearty and satisfying meal. Not unlike my Southern roots where vegetables are given the spotlight to dance, the Pearl Onion and Mushroom Bourguignon is a testament to the power of veggies in mastering fine cuisine.
Mushrooms are a healthy substitute for meats, packed with protein, antioxidants, vitamins and minerals, while pearl onions come loaded with beneficial nutrients like vitamin C, fibre, and folic acid. The ingredients interact deliciously with the red wine, adding a rich and robust flavour to this aromatic French stew. Together they lift healthiness to a luscious fusion of savouriness, exactly the kind of dish I long to curl up with after a day out surfing or a night at the movies.
A Dish that Goes Beyond Its Ingredients
This bourguignon is similar to ratatouille, another veggie-centered French dish, and pairs excellently with fluffy rice or garlic mashed potatoes. However, I like to serve it with buttermilk biscuits for a unique Southern twist. Taking hints from my fried chicken dishes, the combination of the savory bourguignon and the comforting biscuits make for an unforgettable culinary experience.
Like all good recipes, the Pearl Onion and Mushroom Bourguignon goes beyond its ingredients; it’s the kind of dish that feels like a warm hug, the kind that ends up becoming not just a meal, but a tradition. Cooked slow, savored slow – it’s the epitome of comfort food – the kind you can’t wait to share with loved ones over a weekend gathering or a cozy weeknight dinner. And that, for me, is why I love this recipe. This, dear friends, is where Southern hospitality meets French elegance. Bon appétit!
What You’ll Need
- 24 pearl onions
- 2 tablespoons olive oil
- 2 pounds mixed mushrooms (such as cremini, oyster, shiitake), sliced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 1 bottle (750 ml) red wine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Method
Step One
Start by blanching the pearl onions. To do this, drop them in a pot of boiling water for about a minute, then use a slotted spoon to transfer them to a bowl of ice water. Once they’re cool, cut off the end opposite the root and squeeze each one at the root end – they should pop right out of their skins. Set the onions aside.
Step Two
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the mushrooms in as even a layer as possible. Let them cook for about 10 minutes, turning them every once in a while, until they are all nicely browned.
Step Three
Add the garlic, carrots, thyme, and rosemary to the pot with the mushrooms. Cook for about 5 more minutes, until the carrots have started to soften.
Step Four
Sprinkle the flour over the vegetables in the pot and stir well so that no dry spots of flour remain. Then, slowly pour in the red wine, stirring as you go. Cook for a couple more minutes, until the wine has reduced slightly.
Step Five
Add the vegetable broth, tomato paste, bay leaf and the blanched pearl onions that you set aside earlier. Bring the pot to a simmer, then reduce the heat to low and let it simmer gently for about an hour, until the sauce has thickened and the flavors have melded together.
Step Six
Remove the pot from the heat and season the bourguignon to taste with salt and pepper. Discard the bay leaf. Serve the bourguignon hot, garnished with chopped fresh parsley.
