Melissa Clark Instant Pot Beef Bourguignon

Melissa Clark's Mushroom Bourguignon

The New Year'southward Vow to Swallow Less Meat introduces a Meat Lover'due south Dream recipe.

As New Year's resolutions become, the 1 about eating less meat in 2020 has a lot of traction. And for good reason. Not only is information technology adept for you, merely it's besides adept for the planet.  As the sign said in Lisbon last summertime "At that place is no Planet B". Melissa Clark of The New York Times seems to have taken the vow very seriously.  She devoted an unabridged Wednesday Food feature to "The Meat Lover'south Guide to Eating Less Meat".  She extolled the virtues of chickpeas and tofu, of quinoa and vegan sausages and she even made utilize of the wildly controversial institute-based "meats" to make meatless meatballs. She did, however, caveat her ingredient choice past stating "At that place's no denying how candy well-nigh vegan meats are, loaded with unidentifiable ingredients," before conceding "they do scratch the itch for burgers and meatballs".

A grand assortment of Mushrooms take the place of Meat in this French Archetype

The Melissa Clark meatless recipe that resonated with me was one she called "Mushroom Bourguignon".  The traditional elements–onions and carrots–are there. The meat is replaced by Mushrooms.  Mushrooms are dandy for meat-eaters considering they have the bulk and the bite of meat and they're great carriers of other flavors—red wine and…don't kill me…beef stock.  For purity's sake, Mushroom or Vegetable stock tin be used too. In this recipe, yous have your pick of whatsoever mushrooms are available to you— portobello, cremini, white button, shiitake or oyster—but brand certain it's a mix. And you will top the stew with thinly-sliced crisp chocolate-brown Chanterelles or Oysters.  The choice of wine is important to the flavor of the dish. Ideally, it should be Burgundy reddish: Pinot Noir or Gamay are the height recommendations.  Yous can find decent bottles for $ten.00 to $14.00.  This is not really an occasion to skimp on the vino: information technology'south the foundation for the flavor of the dish. Equally to cooking time, I cooked my version a lot longer than Melissa called for.  Information technology only added to the flavor and I highly recommend you do the same.

The Original Recipe took what was Peasant Fare and landed information technology in Fine Dining Restaurants all over the world.

Auguste Escoffier, "King of Chefs"

Beef Bourguignon has a long history in its native France and is correct upwardly there with Ratatouille and Coq au Vin in the pantheon of French food served the world over.  The dish hails from Burgundy, one of the well-nigh beautiful parts of La Belle France.  It began equally a peasant dish in the middle ages when ho-hum cooking was popular as a safe and thorough manner to melt tougher cuts of meat.  Cheap and filling, it could feed a lot of people.  Traditionally, information technology was cooked over a 2-day menses which tenderized the meat and increased the flavor.  There was no written recipe for Bourguignon until the "King of Chefs", Auguste Escoffier, wrote one in 1903. Escoffier's seal of approval meant this "peasant nutrient" found its way to the nigh expensive of restaurants in Paris and London.  In 1961, Julia Child revolutionized the dish by using cubed beef instead of the single piece of meat Escoffier'southward original recipe used.  Child's "Mastering the Art of French Cooking" (Alfred A. Knopf).  Julia described it as "certainly 1 of the nigh succulent beefiness dishes concocted by human being" and it became one of her nigh popular recipes.

If a recipe with roots in French republic tin can be called "Hygge", this is information technology.

On a contempo Sunday afternoon, I put Melissa's for Mushroom Bourguignon recipe to piece of work.  It did its requisite job or making the house whatever the French equivalent of what hygge is, that wonderful Scandinavian feeling of comfort and coziness.  A wonderful olfactory property wafted up from the pot. And when we sat downwards to dinner, at that place on a bed of the creamiest, near buttery mashed potatoes this lovely dish was so satisfying the terminal thing nosotros missed was meat. Here's the recipe along with some other mushroom dishes that are well-worth considering to keep your New year's day's resolution alive and well.

Melissa Clark'due south Mushroom Bourguignon

Servings: 4

Prep: 20 min

Difficulty: Easy

This rich robust stew gets its flavor from a Burgundy Crimson wine...the longer information technology cooks, the more flavor it has.

Ingredients

• half dozen tablespoons butter or extra-virgin olive oil, plus more than as needed
• ii pounds mixed mushrooms, such every bit portobello, cremini, white button, shiitake or oyster, cut into ane-inch chunks (nearly 10 cups)
• 8 ounces peeled pearl onions (two cups), larger ones cut in half
• Kosher salt and freshly basis black pepper
• 1 large leek or 2 small leeks, white and light light-green parts, diced (1 1/two cups)
• 2 carrots, thinly sliced
• 3 garlic cloves (2 minced, 1 grated to a paste)
• 1 tablespoon lycopersicon esculentum paste
• ii ½ tablespoons all-purpose flour
• ane ½ cups dry red wine
• one ½ cups beef, mushroom or vegetable broth
• one tablespoon tamari or soy sauce, plus more to taste
• 3 large fresh thyme branches or 1/2 teaspoon dried thyme
• one bay leaf
• 3 to 4 ounces chanterelle or oyster mushrooms, thinly sliced (nearly i cup)
• Smoked paprika, for serving
• Polenta, egg noodles or mashed potatoes, for serving
• Chopped flat-leaf parsley, for serving

Directions

• Step 1 Add two tablespoons butter or oil to a large Dutch oven or pot and set information technology over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in ane layer, y'all might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to three minutes more. Use a slotted spoon to transfer mushrooms and onions to a big bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them equally you go.
• Step 2 Reduce estrus to medium-low. Add another i tablespoon butter or oil to the pan. Add leeks and carrot and sauté until the leeks turn lightly gold and start to soften 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for i minute. Stir in flour and cook, stirring, for 1 minute, then add wine, goop, ane tablespoon tamari, thyme, and bay leaf, scraping upwardly the brown bits at lesser of the pot.
• Step three Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, fifty – threescore minutes. Taste and add more than salt and tamari if needed. Stir in the grated garlic clove. If yous have fourth dimension, you can cook this even longer at low heat for even more flavor.
• Step 4 Just before serving, oestrus a small skillet over high heat and add i/ii tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are well-baked and brownish on one side, 1 to 2 minutes. Flip and melt on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Echo with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

Pasta with Asparagus and Mushrooms

Whole Grain Spaghetti with Brussels Sprouts and Mushrooms from Giada de Laurentiis

Ottolenghi's Mixed Mushrooms with Cinnamon and Lemon

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Source: https://chewingthefat.us.com/2020/01/melissa-clarks-mushroom-bourguignon.html

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