Mushroom Bourguignon

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

½ cup cold-pressed extra-virgin olive oil

5 pounds portobello mushroom caps, quartered

1½ cups frozen pearl onions, thawed

Salt and pepper

⅓ cup all-purpose flour

4 cups homemade or low-sodium chicken or vegetable broth

1 (750-ml) bottle red wine

2 tablespoons unflavored gelatin

2 tablespoons tomato paste

1 tablespoon anchovy paste

2 onions, chopped coarse

2 carrots, peeled and chopped

1 garlic head, cloves separated (unpeeled), and smashed

1 ounce dried porcini mushrooms, rinsed

10 sprigs fresh parsley, plus 3 tablespoons minced

6 sprigs fresh thyme

2 bay leaves

½ teaspoon black peppercorns

Directions at americastestkitchen.com

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