Mushroom Bourguignon

Recipe Information

Ingredients

• 6 tbsp mix of butter & extra-virgin olive oil
• 2 lb mixed mushrooms, such as cremini, white & shiitake (cut into 1-inch chunks)
• 8 oz frozen pearl onions
• kosher salt and freshly ground black pepper
• 1 large leek or 2 small leeks, white and light green parts (1 1/2 diced cups)
• 2 carrots (sliced)
• 3 garlic cloves (2 minced, 1 grated to a paste)
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1.5 cup Anaba Pinot Noir
• 1.5 cup mushroom or vegetable broth
• 1 tbsp soy sauce
• 3 large fresh thyme branches
• 1 bay leaf
• 4 oz chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
• smoked paprika, for serving
• soft polenta, egg noodles or mashed potatoes
• chopped flat-leaf parsley, for serving
• grated Parmesan cheese, for serving

Directions

1. Add 1 tablespoon butter & 1 tablespoon oil to a large Dutch oven or pot and set it over medium heat. Add the mushrooms and pearl onions & cook until browned. Transfer mushrooms and onions to a large bowl and season with salt and pepper.

2. Reduce heat to medium-low. Add another 1 tablespoon butter & oil each 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 soy sauce, 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. Stir in the grated garlic clove.

4. Just before serving, heat skillet over high heat and add 1 tablespoon each butter & oil. Add 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. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley and Parmesan.