Coq au Vin is one of my all time favorite French dishes. The moist chicken that falls off the bone is amazing, but what makes the dish so magical are the stewed mushrooms and pearl onions that cook with it. Half the time I am looking forward to those more than the chicken itself. So I figured, why not make a short cut version of that?
Key Ingredients & Substitutions:
- Crimini Mushrooms — I love using whole caps here because they stay meaty and substantial after braising. Button mushrooms are a perfect swap.
- Beech Mushrooms (or fancy mushroom of choice) — These add a delicate texture and visual interest that makes the dish feel a little more special. Shiitake, oyster, or maitake are all great alternatives.
- Frozen Pearl Onions — Honestly a shortcut I swear by. They braise beautifully and you skip all the peeling. Fresh pearl onions work if you want to put in the effort, or a shallot sliced thin in a pinch.
- Dry Red Wine — This is your braising liquid and your sauce, so use something you’d actually drink. I used pinot noir but any dry red works. Avoid anything labeled “cooking wine.”
- Butter — Stirred in at the end to make the sauce silky and rich. This is called mounting and it makes a real difference. Vegan butter works too.
@kellyscleankitchen How to perfectly cook a skirt steak #skirtsteak #steak #cooking ♬ Waltz of the Flowers - The Manhattan Pops
Red Wine Mushrooms & Pearl Onions
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4-6
Ingredients:
- 2 tbsp olive oil
- 8 oz whole crimini mushrooms, stems removed
- 8 oz smaller fancy mushroom of choice, I used Beech mushrooms here
- salt and pepper as needed
- 1 cup frozen pearl onions, defrosted
- 6 garlic cloves, minced
- 1 cup dry red wine, I used pinot noir
- 3-5 tbsp butter to finish
- minced parsley for garnish
Preparation:
STEP 1.
In a large stainless steel pan over medium heat, add the olive oil. Once warm, add the whole mushroom caps and stir / saute until they are roughly half way cooked. This takes around 4-5 minutes.
STEP 2.
Once those are half way cooked, stir in the smaller mushrooms. Saute until they are golden and seared, around 5 minutes. Once they are golden, season with salt and pepper. The reason we wait to salt is because mushrooms have a lot of water content, and salting too early releases the water into the pan and makes them soggy.
STEP 3.
Stir in the pearl onions and garlic and saute for another 2 minutes. Deglaze the pan with the red wine and bring up to a simmer.
STEP 4.
Reduce and simmer the red wine until it is almost dry. At this point turn the heat off and stir in the butter to emulsify and make creamy.
STEP 5.
Taste for seasoning and add salt or pepper as needed. Serve and top with parsley, enjoy!
Leave A Comment