Mushroom Bourguignon
YIELD Serves 6
TIME 1.5 hours
INGREDIENTS
2 sticks of butter (used as needed)
2 lb. oyster mushrooms, cut into 1-inch chunks
8 oz. peeled pearl onions
salt and freshly ground black pepper
1 large leek diced
2 carrots, thinly sliced
2 minced garlic cloves
1 garlic clove grated to a paste
1 tbsp tomato paste
2½ tbsp all-purpose flour
1½ cups dry red wine
1½ cups broth
1 tbsp tamari or soy sauce
3 large fresh thyme branches
1 bay leaf
3 to 4 oz. oyster mushrooms, thinly sliced and fried for serving
Smoked paprika, for serving
egg noodles for serving
Chopped parsley, for serving
INSTRUCTIONS
Step 1: Prep your ingredients. Chop parsley, de-stem thyme, finely chop carrots, peel pearl onions, dice leeks, cut mushrooms into 1” pieces.
Step 2: Melt 2 tbsp of butter in a Dutch oven over medium-high heat. Cook mushrooms and pearl onions in batches, adding more butter as needed. Cook mushrooms for 2 minutes per side, then flip. Set mushrooms and onions aside.
Step 3: Reduce heat to medium-low and add 1 tbsp of butter to the pan. Add leeks and carrots and sauté 5 minutes. Add minced garlic cloves and sauté for 1 minute.
Step 4: Add tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tbsp tamari, thyme, and bay leaf. Scrape up the brown bits at the bottom of the pot as needed.
Step 5: Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat 30-40 minutes. Add more tamari and salt to taste. Stir in the grated garlic clove.