The term bourguignon refers to a recipe that is prepared in the style of the French region of Bourgogne (known as Burgundy in English). Burgundy is one of France’s major wine-making regions, producing both red and white wines—although the wine most people associate with the name Burgundy is red. Wild mushrooms and lentils are a great change to the traditional beef bourguignon. Spruceeats
3 Tablespoons Worcestershire sauce
3 Tablespoons soy sauce
1 teaspoon minced garlic
2 Tablespoons olive oil
¼ cup dry red wine
2 Tablespoons red wine vinegar
1–2 thick top sirloin steaks, about 1¾–2 pounds total
½ lb. very large fresh mushrooms (portobello or porcini)
Olive oil for brushing mushrooms
1–2 teaspoons truffle oil
1 Tablespoon fresh tarragon leaves, chopped
INSTRUCTIONS:
Mix first 6 ingredients in a flat non–reactive dish. Add the steak and turn to cover both sides well. Cover and marinate
in refrigerator for several hours, turning once.
Bring meat to room temperature while you prepare a medium–hot barbecue fire. Quickly rinse and dry the mushrooms.
Drain off marinade from meat and bring it to a low boil for 1 minute in a small saucepan.
Brush mushrooms generously with marinade and cook them and steak on the hot grill, brushing mushrooms with
marinade 2–3 times more and turning both as needed. Mushrooms need less heat and will be cooked first; remove them
and continue cooking meat until it reaches desired doneness. Remove steak from heat and let it rest with mushrooms in
a warm place for several minutes.
Cut the mushrooms in large pieces (quarters if possible) and pile them irregularly on individual warm plates. Slice meat
about / inch thick and arrange beside the mushrooms. Drizzle all with accumulated cooking juices and truffle oil;
sprinkle with chopped tarragon. Pass sauce separately
A large dark brown mushroom, which is simply a fully mature Cremini. Portabellas are 3-7 days older than Crimini mushrooms when harvested. The nameportabella was popularized in the 1980s to sell a then unglamorous mushroom. – Genius Kitchen
Mushroom Ravioli. … A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed.- Martha Stewart https://www.marthastewart.com/317919/mushroom-ravioli
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