Mushroom Bourguignon
Ingredients
- 6 tablespoons butter or extra-virgin olive oil
plus more as needed
- 2 pounds mixed mushrooms
such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks, about 10 cups
- 8 ounces peeled pearl onions
larger ones cut in half, 2 cups
- Kosher salt and freshly ground black pepper
- 1 large leek or 2 small leeks
white and light green parts, diced, 1 1/2 cups
- 2 carrots
thinly sliced
- 3 garlic cloves
2 minced, 1 grated to a paste
- 1 tablespoon tomato paste
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups dry red wine
- 1 1/2 cups beef
mushroom or vegetable broth
- plus more to taste1 tablespoon tamari or soy sauce
- 3 large fresh thyme branches or 1/2 teaspoon dried thyme
- 1 bay leaf
- 3 to 4 ounces chanterelle or oyster mushrooms
thinly sliced, about 1 cup
- Smoked paprika
for serving
- Polenta
egg noodles or mashed potatoes, for serving
- Chopped flat-leaf parsley
for serving
Directions
- 1
Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
- 2
Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
- 3
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 until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
- 4
Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
Mushroom Bourguignon
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About this Recipe
Craving a deeply satisfying, warming stew that feels special without requiring hours in the kitchen? This Mushroom Bourguignon delivers all the rich, savory depth of a classic French dish, reimagined with hearty, earthy mushrooms.The magic truly begins with selecting a variety of mushrooms and allowing them to deeply brown when searing; this caramelization is crucial for building a complex, umami-rich base. Paired with quality broth and a touch of tamari, this technique creates an incredibly 'meaty' stew that even satisfies avid meat-eaters, especially when using maitake mushrooms for that sought-after brisket-like texture.Prepare for a truly indulgent experience. You'll enjoy a rich, wintry stew bursting with savory flavors, where tender pearl onions and sweet carrots mingle with a medley of mushrooms. Each spoonful offers a harmonious balance of earthy notes, a subtle wine aroma, and a satisfying, hearty texture that's both comforting and elegant. This dish proves that plant-forward cooking can be just as robust and flavorful as any traditional meat-based stew, making it a perfect centerpiece for a cozy evening.Embrace flexibility by using any combination of mushrooms you prefer, from classic cremini and white button to more exotic shiitake or oyster varieties. While beef broth lends a familiar richness for meat eaters, mushroom or vegetable broth work beautifully for a fully plant-based version. If you don't have tamari, regular soy sauce is a fine substitute, offering a similar depth of umami.This Mushroom Bourguignon is an ideal dish for cooler evenings or elegant casual gatherings. Serve it generously over creamy polenta, comforting egg noodles, or fluffy mashed potatoes to soak up every last drop of the luscious sauce. A sprinkle of smoked paprika and fresh chopped flat-leaf parsley adds a beautiful finishing touch.