Two Mushroom Bourguignon

by Rachael Ray Show Staff 9:00 AM, March 1, 2016

Aired March 1, 2016

Serves 4

1 cup loosely packed dried porcini mushrooms  
3 cups no-chicken stock or vegetable stock
1 fresh bay leaf
2 tablespoons olive oil
4 tablespoons butter, divided
2 pounds fresh cremini or white mushrooms, sliced 1/4-inch thick
4 shallots or 1 onion, finely chopped
1 medium carrot, peeled and grated or finely chopped
4 cloves garlic, chopped
2 tablespoons thyme leaves, chopped 
7 to 8 leaves sage, thinly sliced
Salt and pepper
2 tablespoons tomato paste
2 tablespoons flour
2 cups red burgundy wine
1 cup pearl onions
1/2 teaspoon sugar
A small handful flat-leaf parsley, finely chopped
1/2 pound extra-wide egg noodles
Minced chives, for garnishing noodles


In a saucepot, cover dried mushrooms with stock and add in a bay leaf. Bring to a boil and reduce heat to a simmer. Keep at a low boil to reduce liquid by a third and soften mushrooms, about 20 minutes. Remove mushrooms with slotted spoon and chop.
Heat olive oil, 2 turns of the pan, in a Dutch oven over medium-high heat. Add 2 tablespoons butter and melt it into hot oil. Add fresh sliced mushrooms to the pot and brown, 15-20 minutes. Add shallots, carrot, garlic, herbs, salt and pepper, and stir a few minutes to soften veggies. Stir tomato paste into vegetables and cook 1 minute then sprinkle in flour and combine well. Whisk in wine and cook to reduce by half. Add porcini-flavored stock and stir in porcinis. Simmer the stew until ready to serve.
Bring a large pot of water to a boil for the noodles.
Heat a small, nonstick skillet with 1 tablespoon of butter over medium heat. Add pearl onions and sauté to light golden. Add salt, a sprinkle of sugar and the parsley.
Salt the boiling water and cook egg noodles to just-tender. Drain and toss with remaining tablespoon of butter and chives.
Serve egg noodles in shallow bowls topped with mushroom Bourguignon and pearl onions.