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mushroom bourguignon

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Hi-

I would like to make this for dinner (using the recipe from Smitten Kitchen) but I need it to be gluten free. The recipe calls for 1.5 tablespoons of flour. What can I substitute for this flour in order to get the right thickness, not have it be gritty and still be gluten free?

Thanks
Steph

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  1. Is cornstarch gluten free? If so, use that, but less. I prefer it as a thickener, but it is stronger, so maybe start with half.

    1. Xantham or guar gum are both gluten free and can be used as thickeners, however you won't need to use nearly as much as you would flour--generally for a recipe like this .5 teaspoon would be plenty.

      1 Reply
      1. re: MandalayVA

        Xantham gum is best added with a blender - if you go with xantham gum, strain the liquid from the solids, add xantham gum in a blender or with an immersion blender, then add the solids back.

        Speaking of a blender, the recipe can be thickened by pureeing some of the vegetables from the braise in the braising liquid.

      2. When I make beef bourginon I don't use any thickener but rather take a little of the vegetables and liquid and process/mash/blend it into a slurry that goes back into the finished dish. That, along with a bit of butter, gives a wonderful finish. If you were going to serve this over potatoes, you could do the same with a small amount of the cooked potato and some liquid from the braise.

        1 Reply
        1. re: escondido123

          I second escondido, we just grate a little raw potato with the nutmeg side of the grater, by the
          way, how bout a touch of nutmeg?

        2. Got the recipe from smitten kitchen and made it tonight. I could have bought a can of beef broth
          and poured it over noodles and got better results.

          3 Replies
          1. re: becks1

            I too tried a recipe from there and my husband asked where did you get this crap?

            1. re: becks1

              wow, I make that recipe often and we love it.

              1. re: becks1

                Had to check out the recipe based on a few of the comments here. Not as bad as people made it sound, but I'd make a few changes:

                -I'd make sure the mushrooms were fully seared - browned - before pulling em from the pan. Probably more than 3-4 minutes.

                - I'd at least double the red wine, but still reduce it to 1/2 cup.

                - If I had some demi glace in the freezer (and I usually do) I'd use it

                - I'd hold off on the thyme until the liquid is in the pot

                - I'd add a couple bay leaves (remove before serving)

                - I'd likely forgo the beurre manie thickening and instead just mount the sauce at the end with maybe 6 Tablespoons of butter. As long as the sauce is reduced enough, this should produce the desired thickness. And a much better flavor/consistency when poured over egg noodles.