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Rodney's beet and mushroom bourg
Ingredients
- 3 tablespoons butter
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 455 grams of cooked beets
- 900 grams mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 2.5 centimeters chunks (about 10 cups)
- 226 grams peeled pearl onions (2 cups), larger ones cut in half
- Kosher salt and freshly ground black pepper
- 1 large leek or 2 small leeks, white and light green parts, diced (1 1/2 cups)
- 2 carrots, thinly sliced
- 3 garlic cloves (2 minced, 1 grated to a paste)
- 1 tablespoon tomato paste
- 2-1/2 tablespoons all-purpose flour
- 1-1/2 cups dry red wine
- 1-1/2 cups beef, mushroom or vegetable broth
- 1 tablespoon tamari or soy sauce, plus more to taste
- 3 large fresh thyme branches or 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 oyster mushrooms, thinly sliced
- Smoked paprika, for serving
- Mashed potatoes, for serving
- Chopped flat-leaf parsley, for serving
Directions
- Add the one tablespoon oil and one tablespoon butter to a Dutch oven on high heat.
- When it’s hot, stir in half the mushrooms and half the pearl onions. Cook the mushrooms until they are brown on one side, about three minutes. Then the other side. Remove and Set aside in a bowl.
- Add the remaining mushrooms and onions with more oil repeat and do the same
- Reduce heat to medium-low. Add another one tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften. Add the garlic and sauté for another minute longer. Stir in tomato paste and cook for one minute. Stir in flour and cook, stirring, for two to three minutes.
- Then add the wine, broth, one tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
- Add the cooked beets and 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 until sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed.
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced oyster mushrooms and let cook without moving until they are crisp and brown on one side, one to two minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt. repeat and serve as garnish.
