Recipe Index

Ingredients

• 1/4 cup dried porcini mushrooms, about 0.3 oz
• 8 tbsp (1 stick) unsalted butter, divided
• 2 1/2 lb mixed mushrooms (crimini, button, portobello and/or baby shiitake), cut into 1-inch pieces
• 3 tbsp all-purpose flour
• 2 large carrots, peeled and sliced 1/2 inch thick on a diagonal
• 10 garlic cloves, finely chopped
• 1 x 14.4 oz bag frozen pearl onions
• 2 tbsp double-concentrated tomato paste
• 1 1/2 cups dry red wine, such as Burgundy
• 5 sprigs fresh thyme
• 1 dried bay leaf
• 1 tbsp soy sauce
• 2 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 2 tbsp extra-virgin olive oil
• 8 to 12 oz maitake or oyster mushrooms, torn into bite-size pieces
• Mashed potatoes, cooked polenta or buttered egg noodles, for serving
• Sherry vinegar or red wine vinegar, for drizzling

Method

1. Cover the dried porcini with 1 1/2 cups hot water and soak for 20 minutes. Lift the mushrooms out, chop them, and strain the soaking liquid through a fine sieve; keep both.
2. Melt half the butter in a large Dutch oven over medium-high heat. Brown half the mixed mushrooms in a single layer for 5 to 6 minutes, without stirring too much, until deeply golden. Season, transfer to a plate and repeat with the remaining butter and mushrooms.
3. Add the carrots to the pot and cook for 3 to 4 minutes. Stir in the garlic, pearl onions and tomato paste and cook for 2 minutes, until the paste darkens.
4. Sprinkle the flour over everything and stir for 1 minute. Pour in the wine and scrape up all the browned bits. Simmer for 3 to 4 minutes until slightly reduced.
5. Add the porcini soaking liquid, chopped porcini, thyme, bay leaf, soy sauce, salt and plenty of pepper. Return the browned mushrooms and their juices to the pot.
6. Cover partly and simmer gently for 40 to 50 minutes, stirring occasionally, until the carrots are tender and the sauce is rich and glossy. Take out the thyme stems and bay leaf and adjust the seasoning.
7. Meanwhile heat the olive oil in a skillet over high heat and sear the torn maitake or oyster mushrooms for 4 to 5 minutes until crisp at the edges. Season with salt.
8. Spoon the bourguignon over mashed potatoes, polenta or noodles. Top with the crispy mushrooms and a small drizzle of vinegar, and serve.

Total: 2 hours 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data