New (One Pot) recipe, cooked: Mushroom Bourguignon

NOTES: Total time was closer to 2.5 hours w/ Fair bit of prep for the mise en place. In retrospect, only the pearl onions (and dehydrated mushrooms if using any) need to be prepared in advance.. Let the mushrooms sit still in the pot so that they get a nice char/texture — use that time to dice the leeks and slice the carrots & garlic. 6 or 7 types of mushrooms used tonight, but the re-hydrated morels ended up browning the best, by far. ‘Bourguignon is basically a stew that does double-duty as gravy, and next time try to make it runnier & take advantage of that ‘gravy’ component. It should be able to just travel the plate… not sit entirely still where placed. I served it over well-seasoned mashed potatoes (w/ skins) tonight; Opt for polenta or porridge next time with minimal seasoning… let the Bourguignon bring the flavor. Also, try something other than a merlot for the wine component and make a really flavorful broth. Store bought broth will have a hard time cutting its way into the dish against the wine.

also: not really a weeknight kind of meal…

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