It is no secret that I love all things mushroom! I can, and often do, eat mushrooms every day. They just seem to find their way into everything! This version of the classic beef dish is a great party pleaser. You can serve the mushrooms in a chafing dish or slow cooker with thick hunks of garlicky toast around it for guests to spoon the mushrooms over. Alternative side dishes would be mashed potatoes, rice, pasta, or creamy polenta.
- Cook Time
- Prep Time
- 8 - 10 as appetizer, 5 as entreeServings
- ⅔ cup olive oil
- 1 small leek, sliced
- 2 large shallots, minced
- 6 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery ribs, diced
- 3 tablespoons tomato paste
2 tablespoons all-purpose flour (or potato starch)
- 1 (750 ml.) bottle of red wine (I use Pinot Noir)
- 2 cups vegetable stock or water
- 2 ounces dried porcini mushrooms
- Several sprigs of fresh thyme, parsley, rosemary
- 2 pounds assorted mushrooms (I use cremini, shiitake, button, oyster, royal trumpets, and chanterelle)
- 1 cup pearl onions
- Kosher salt
- Freshly cracked pepper
- Garnishes: chopped flat-leafparsley, chopped chives, truffle oil
- 1 baguette
- 1 clove garlic
1. Preheat oven to 325°F.
2. Heat a large Dutch oven or sauté pan, lightly coated with olive oil, over medium-high heat. Add the leeks, shallots, and garlic to the pan. Cook the mixture until lightly browned.
3. Transfer the mixture to a bowl. Using the same pan, increase the heat and add more oil, if needed. Sauté the carrots and celery until they are caramelized and browned (be sure to do this in batches and not overload the pan or you will not get the deep caramelized flavor or color), about 10 minutes per batch.
4. Add 2 tablespoons of olive oil to the pan with the tomato paste and flour (or potato starch, for Passover), and cook, stirring constantly, until the paste has darkened and is very fragrant (about 2 minutes). Add the wine, stock or water, dried mushrooms, and herbs. Reduce the heat to a simmer and cook for 45 minutes, until the vegetables are soft and the liquid has reduced by half.
5. Strain out the vegetables and discard, reserving the wine sauce. Return the wine sauce to the pan and place over low heat.
6. Rough chop the mushrooms and then, in a sauté pan lightly coated with olive oil, sauté the mushrooms in batches until they are slightly browned and crispy on their edges and very fragrant. Add them to the wine sauce.
7. Blanch the pearl onions in boiling water for 2 minutes and then immediately plunge them into ice water (shock) to stop the cooking process (this makes them easy to peel). Peel the onions and then sauté them in the same pan until they are lightly browned. Add the onions to the mushroom mixture.
8. Stir to coat the mushrooms and onions with the sauce, cover the pan, and place in the preheated oven. Braise for 1 hour.
9. Cut a baguette into ½-inch thick slices on the bias. Brush each slice with olive oil and place on a parchment-lined baking sheet. Toast the crostini until crispy (about 7 minutes). Peel the garlic clove, remove the bread from the oven, and rub each slice with peeled garlic. Arrange the slices on a platter and spoon the mushrooms and sauce over the slices. Garnish with chopped parsley and a generous drizzle of truffle oil, if using.
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