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Wednesday, January 11, 2012

Make It With Mushrooms

Janet Groene’s
Mushrooms Bourguignon
    Who needs meat when a filling, satisfying main dish can be made with flavorful, toothsome mushrooms? If you’re a gatherer, you’ll need three pounds of morels. I just wait for a sale at the supermarket. Any mushrooms are good, a mixture is even better.

3 pounds mushrooms
½ stick butter
Large onion, diced
1 teaspoon garlic powder
2 cups rich red wine such as burgundy 
2 tablespoons cornstarch
1/4 cup water
    Clean and slice mushrooms and saute in melted butter, gradually stirring in onion and garlic powder until mixture is caramel brown. Add wine, cover, reduce heat and cook 20 minutes. Stir cornstarch into water to make a smooth slurry, then stir into mushroom mixture over medium heat until sauce thickens.  To serve as a main dish, spoon mushroom mixture over cooked rice, noodles, quinoa or wild rice  and top with a dollop of sour cream. Mushrooms also can be served over grilled steak, braised chicken breast or fried pork chops. Serves six as a main dish or 10 to 12 as a sauce.
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