Ever since I started running a few years back, I started trying to eat a little healthier (just a little, I’m not ready to give up all the stuff I love). One of the ways to do that is to try to get a traditional recipe, and find some alternative ingredient to make it healthier, while not compromising too much with flavor. One of the recipes that I found – at the Runner’s World magazine – was a variation of the classic Beef Bourguignon, but removing the beef and adding beans and dialing up in the mushrooms. It turned out to be really good – it’s certainly not a meat dish, but it’s very fulfilling by itself or served with rice. Another plus is that it’s almost a vegetarian dish (I added some pancetta for taste, but if I were to serve it to a vegetarian, I could skip it). Finally, it’s one of those “one-pot recipes” that doesn’t require a lot of cleaning afterwards.
The dish that I cooked was really close to the recipe from the magazine, with some changes due to ingredients that I didn’t have. Instead of prosciutto I used some cubed pancetta, and I didn’t have thyme or bay leaves, so I skipped those. I’ve cooked this dish other times adding or removing some ingredients, but the main ingredients remain the same.
- 3 tbsp. olive oil
- 12oz crimini (baby portabella) mushrooms, quartered or sliced
- 4oz. pancetta, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/4 cup flour
- 1 cup dry red wine
- 2 cans (15oz each) of white beans (I used cannellini and great northern, since I had one of each at home; others can be used as well), drained
- 2 cups chicken (or vegetable) stock
- salt & pepper
Heat 2 tbsp. of the oil in a large pan, then add the mushrooms. Cook them until they start browning and render some liquid, then move them to a bowl and reserve.
In the same pan, add the pancetta and cook it until the fat is almost all rendered and it starts to crisp. Add the onion and the garlic, then cook until right before the onion starts browning. Add the flour and whisk to combine. Add the wine and the stock and mix well. Finally, add the beans and bring it to a boil, then cover reduce the heat to low.
After 10 minutes, add the reserved mushroom with its liquid back to the pot, cook for another 5 minutes, and it’s ready.
Serve it in a bowl as a hearty soup, or with rice. If you have some fresh parsley, sprinkling some on top gives it a nice fresh touch. I didn’t have it this time and it was missed 🙂