For the bœuf bourguignon in my previous recipe, you will need to prepare sautéed mushrooms in butter and brown-braised onions while the beef is in the oven bathing in red wine and beef stock.
Champignons Sautés Au Beurre…
(Sauteed Mushrooms in Butter)
These mushrooms can be served alone or as a component of other dishes such as bœuf bourguignon, or coq au vin. For this dish to be successful, make sure your mushrooms are dry and the butter is super hot, but not burning. Also, don’t crowd the mushrooms in the pan because they will steam instead of brown. Cook them in batches if you have to.
- 1 Tb butter
- 1 Tb oil
- 1/2 lb. fresh mushrooms, washed (or cleaned with a paper towel), dried, and sliced into quarters or halves.
- Place a skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss them around for about 4-5 minutes. As soon as they have browned lightly, remove from heat.
Oignons Glaces a Brun…
Brown-braised onions are used whenever you wish a brown effect, such as in brown fricassees like coq au vin and bœuf bourguignon, or in a mixture with other vegetables.
- 18 to 24 peeled white onions about 1 inch in diameter
- 1½ Tb butter
- 1½ Tb oil
- ½ cup of brown stock, canned beef bouillon, dry white wine, red wine, or water
- Salt and pepper to taste
- A medium herb bouquet: 4 parsley sprigs, ½ bay leaf, ¼ tsp thyme, tied in cheesecloth
- When the butter and oil are bubbling in the skillet, add the onions and sauté over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.
Then braise them as follows:
- Pour in the beef stock and season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are, or follow one of the suggestions at the end of the recipe.