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mushroom bourguignon

s
Steph648 Jul 20, 2011 06:47 AM

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. k
    katecm Jul 20, 2011 09:38 AM

    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. MandalayVA Jul 20, 2011 09:52 AM

      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
        cowboyardee Jul 20, 2011 10:18 AM

        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. e
        escondido123 Jul 20, 2011 10:35 AM

        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
          p
          paul balbin Jul 20, 2011 12:00 PM

          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. b
          becks1 Jul 20, 2011 08:35 PM

          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
            e
            escondido123 Jul 20, 2011 09:23 PM

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

            1. re: becks1
              m
              magiesmom Jul 21, 2011 04:50 AM

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

              1. re: becks1
                cowboyardee Jul 21, 2011 06:52 AM

                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.

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