I've made boef bourguignon a few times using the julia child recipe but cooking the mushrooms and onions separately and only adding them at the end just leaves them tasting like the butter they were cooked in. how do I get more of the wine flavor into them without them turning into goop?

>>21468688 (OP)
Only men are chefs. Read a Craig Claiborne recipe.

>>21468688 (OP)
>how do I get more of the wine flavor into them
Add wine while you're cooking them

>>21468718
Fpbp

>>21468718
>Only men are chefs
Cooking is for women

>>21468769
>>Only men are chefs
>Cooking is for women

>>21468688 (OP)
>mushrooms turn to goop
wtf, someone corroborate this

>onions turn to goop
Saute the onions first, getting it to a nice firmness, then dump most of it into a small bowl - ideally the one you use to eat the finished recipe - then saute the mushrooms. When they've lost their water and are at the right stage, throw the onions back in, then lay some wine on the bottom for them to simmer. When the alcohol's cooked off and the flavour of the mushrooms+onions are right (taste it), take them off the heat. Oil/butter are to be added whenever needed.

>>21468782
I'm already cooking the mushrooms and onions in a pan. can I just throw them in the pot with the meat like 15 minutes early instead of right before I plate it?

>>21468804
Nobody is going to stop you.

>>21468688 (OP)
>boef
retard

>>21468804
Yes, or you can cook them for less time before adding them in if you're worried about overdoing them.

I normally add the onions and mushrooms back to the stew (after you strain the aromatics out) and put it in the oven for another 30mins or so.