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.