Mushroom Bourride
Mushroom Bourride: A Creamy, Earthy Delight
Disclaimer: While traditionally a fish-based stew, we’re putting a vegetarian spin on this classic with a Mushroom Bourride. What is Mushroom Bourride?
Think of it as a rich, creamy mushroom soup, but with a French twist. It’s packed with flavor, perfect for a cozy autumn or winter meal.
Ingredients:
Assorted mushrooms (cremini, shiitake, portobello)
OnionGarlicVegetable brothHeavy creamWhite wineFlourDijon mustardFresh thymeSalt and pepper Instructions:
Get Started:1. Clean your mushrooms: Give them a good wipe with a damp cloth. No need to soak them.
2. Chop it up: Finely chop your onion and garlic. Slice your mushrooms into bite-sized pieces.
Make the Base:1. Sauté the veggies: In a large pot, sweat the onion and garlic in a bit of olive oil until softened.
2. Add the mushrooms: Toss in the mushrooms and cook until they release their liquid and start to brown.
3. Deglaze the pan: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half.
Create the Soup:1. Thicken it up: Sprinkle flour over the mushroom mixture and stir to coat. Cook for a minute or two to remove the raw flour taste.
2. Add liquid: Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for about 20 minutes.
3. Creamy finish: Stir in heavy cream and Dijon mustard. Season with salt, pepper, and a pinch of thyme.
Serve it Up: Ladle the Mushroom Bourride into bowls.
Garnish with fresh thyme, if desired.Serve with crusty bread for dipping.Tips and Tricks: For a richer flavor, use dried porcini mushrooms rehydrated in hot water.
Add a splash of lemon juice at the end for brightness.If you like it spicy, stir in a pinch of red pepper flakes.Enjoy your Homemade Mushroom Bourride! It’s a comforting and satisfying dish that’s perfect for any occasion.
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