Mushroom bourguignon is an outstanding winter dish. I usually veer a little bit from recipes I find, but this one, adapted from Melissa Clark, was perfect as is. My wife thought it was better than the version with meat! My take – the more variety of mushrooms, the better. And be sure to crisp up the chanterelles to scatter on top before serving!
Ingredients
For the Mushroom Bourgignon:
- •89 ml (6 tablespoons) butter or extra-virgin olive oil, plus more as needed
- •.9 likogram (2 pounds) mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 2.5 cm (1-inch) chunks (about 2.3 liters/10 cups)*
- •227 grams (8 ounces wt/2 cups) peeled pearl onions, larger ones cut in half
- •Kosher salt
- •Freshly ground black pepper
- •1 large leek or 2 small leeks, white and light green parts, diced (1½ cups)
- •2 carrots, thinly sliced
- •3 garlic cloves (2 minced, 1 grated to a paste)
- •15 ml (1 tablespoon) tomato paste
- •37 ml (2½ tablespoons) all-purpose flour
- •355 ml (1½ cups) dry red wine
- •355 ml (1½ cups) beef, mushroom or vegetable broth
- •15 ml (1 tablespoon) tamari or soy sauce, plus more to taste
- •3 large fresh thyme branches or 2.5 ml (½ teaspoon) dried thyme
- •1 bay leaf
For serving:
- •3 to 4 ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
- •Salt
- •Smoked paprika
- •Polenta, egg noodles or mashed potatoes, for serving
- •Chopped flat-leaf parsley
“Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you’re not using homemade, buy a good brand. If you’re a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just as well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.” – Melissa Clark
Preparation
In a large Dutch oven or pot over medium heat, heat 30 ml (2 tablespoons) butter or oil. 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 or oil and the remaining mushrooms and pearl onions, seasoning them as you go.
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, 15 ml (1 tablespoon) tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
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.
Just before serving, heat a small skillet over high heat and add 7.5 ml (½ 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.
