Mushroom Bourguignon

Patti shared the link to this recipe.

Ingredients:
Extra-virgin olive oil.
1/2 pounds mixed mushrooms, (cremini and white), cut into 1-inch chunks
1/2 c onion, chopped
2-3 green onions, white and light green parts, diced
1 carrot, thinly sliced
2 garlic cloves, minced
1/2 tablespoon tomato paste
1/2 tablespoons all-purpose flour
1/2 cups dry red wine
1/2 cup mushroom or vegetable broth
1/2 tablespoon tamari or soy sauce, plus more to taste
2 large fresh thyme branches or 1/2 teaspoon dried thyme
1/2 tsp. smoked paprika
1 bay leaf
salt and pepper

Preparation:

Saute mushrooms, garlic and onions in olive oil.

Sprinkle flour in and stir to incorporate, giving it a minute or so to brown.  Add tomato paste, stir in for another minute or 2.  Add broth and wine.  Then, add seasonings,  green onions and carrots.

Bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed.

Serve over polenta, noodles or mashed potatoes

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I made this last night and I have tweaked the recipe to match how I intend to prepare it next time. It made a lot and was more complicated than necessary.

Pie Crust

O mah ghod! I asked for advice on FaceBook and my timeline blew up.

I was directed to:
https://altonbrown.com/recipes/pre-made-pie-crust/
https://www.realbakingwithrose.com/blog/2020/11/8/roses-flaky-cream-cheesebutter-pie-crust (“I’ve never failed with Berenbaum’s recipes — but you need to read them and start way in advance, because she keeps having you put things in the freezer or fridge in between steps….”)
https://www.biggerbolderbaking.com/no-roll-pie-crust-5-minutes/
https://cooking.nytimes.com/recipes/12852-foolproof-pie-dough
https://www.facebook.com/cookingwithbrendagantt/posts/198502085180159
https://www.saturdayeveningpost.com/2013/11/3-2-1-pie-dough/

I was told:

• Use a food processor.
• Make sure everything is cold, even freezing the bowl.
• Freeze the butter and grate it into the food processor.
• Use your fingers, not your hands, because they are less warm.
• Use half water and half vodka. Roll it out between two sheets of waxed paper.
• “… roll from the center to the edge, so center to top, back to center then roll to bottom, then back to center to side, etc, and move the dough around to ensure it’s not sticking. DO NOT ROLL BACK AND FORTH ON THE DOUGH. This confuses the gluten strands, they won’t know which direction to stretch in, and they’ll shrink back”

Given 3 recipes:

“My Mum was good at pastry. We sailed with a cookbook from the ’50s with basic recipes in which she used. She followed a short crust recipe but would add butter for mince pies and occasionally sugar. 8oz flour (SR or plain), 1/4 teaspoon salt, 2oz marg or butter, 2oz lard, 2 tablespoons cold water. Rub fat into flour and salt, add water to a firm paste. Knead lightly until smooth. Roll out.”

“From better homes and garden cookbook. Easy oil pastry
1 1/4c all purpose flour, 1 tbl sugar (if savory i reduce or omit this), 1/4 tsp salt, 1/4 c cooking oil, 3 tbl milk.
In medium bowl, stir together dry. Add oil and milk all at once to flour mix. Stir lightly with fork. Form into ball. Press dough firmly onto bottom and up sides of 9″ pie plate. Fill and bake as directed.”

“Here’s my family recipe that always works:
In a biggish bowl, stir together 2 1/4 cups of flour and one teaspoon of salt.
Cut in 1 scant cup of Crisco until mixture resembles bread crumbs.
Remove 1/3 cup of mixture and stir in 5 tablespoons of cold water.
Return this “slurry” to the big bowl and stir with a fork until the mixture comes together (this will happen quickly but you may have to use your hands a little).
Divide in half, roll out thinly on floured surface (flour rolling pin too).
Makes two ten-inch crusts.”

And I got a book recommendation. The Best Recipe by the editors of Cook’s Illustrated Magazine.  (I found a copy online and it arrived yesterday. I love this cookbook.)