Mushrooms are on the short list of foods I can eat in embarrassingly large quantities, along with strawberries, corn-on-the-cob, French bread, and frosting. This is why there are plenty of mushroom-intensive recipes on the blog (see: mushroom stroganoff with cabbage noodles and mushroom barley risotto), and I am not averse to sauteing a heap of mushrooms, serving them with some eggs, and calling it a meal. But I am always in search of further excuses to polish off an entire package of mushrooms singlehandedly, especially if it doesn't require too much prep work and can be considered an actual entrée. Hence this recipe I clipped from the Star Tribune for mushroom bourguignon.
My French pronunciation is terrible, partly because my ear for languages is poor and partly because my exposure to French is limited to childhood viewings of the Anatole and Madeline cartoons. So instead of calling this "mushroom bourguignon" I have been referring to it as "mushrooms with egg noodles", which is fine, but doesn't quite do the dish justice. There are a few little flourishes that make this a weeknight-friendly dinner worthy of a fancy French name: a bit of white wine used to deglaze the pan, a seasoning of fresh thyme and red pepper, a sprinkling of parsley. Although the mushrooms are perfect over egg noodles as a vegetarian entrée, you could also pair them with grilled steak or chicken breast. If that's your plan, you're going to have to figure out how to pronounce "bourguignon".
Adapted from Beth Dooley's recipe in the Star Tribune
Serves 2
Ingredients:
- 4 ounces uncooked egg noodles
- 1 tablespoon unsalted butter
- 1 pound white mushrooms, sliced
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves
- pinch of crushed red pepper flakes
- 1/4 cup white wine
- 2 tablespoons parsley, chopped
Prepare noodles according to package directions.
Meanwhile, melt the butter in a large skillet over medium heat. Add mushrooms, in batches if they don't all fit comfortably in the skillet, and cook until browned and tender. Turn cooked mushrooms and their juices into a bowl and set aside.
Add the garlic, thyme, red pepper, and a sprinkling of salt and pepper to the skillet. Cook until garlic is starting to turn golden, about 1 minute. Stir in the wine, scraping any cooked bits from the bottom of the skillet. Add the cooked mushrooms and cook until liquid has evaporated and mushrooms are warm, about 2 minutes.
Serve mushrooms over the prepared noodles, garnished with parsley.
