Mushroom Bourguignon

20 mins Prep Time

1 hours 0 mins Cook Time

Written By

Nadia Boachie

Thought it was about time I tested out the NYT Cooking Mushroom Bourguignon recipe. This dish is full of mushrooms simmered with pearl onions, wine and carrots make for a rich wholesome stew. Like most stews, this one gets its flavours from the browning of the meaty mushrooms and slow simmer of veggies in good quality broth, red wine and herbs and seasoning. I made this recipe as written but added about half a small Spanish onion because I felt like I did not have enough pearl onions. The method is changed slightly but more or less follows the same steps as the original recipe. If you are looking for a hearty stew that can easily be made vegan check this recipe out. If you want to make this vegan sub oil for butter and use veggie broth instead of beef.

Ingredients

Mushroom Bourguignon

6 1/2 tablespoons butter or extra-virgin olive oil, plus more as needed
10 cups (2 pounds) mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks
2 cups (8 ounces) peeled pearl onions, larger ones cut in half
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
1 tablespoon tamari or soy sauce, plus more to taste
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) (optional for serving)
Smoked paprika, for serving
Polenta, egg noodles or mashed potatoes, for serving
Chopped flat-leaf parsley, for serving

Directions

Mushroom Bourguignon

4 Steps

Step 1

In a large pot add 4 tablespoons butter. Melt over medium heat and add your mushrooms and the pearl onions. Cook until they are browning and starting to caramelize. Try to get as much browning on them at this stage so if that means cooking them in batches (remember to divide your butter if doing in batches) do so. Season the onions and mushrooms remove from pot and set aside.
Step 2

Reduce heat to medium-low. Add another 2 tablespoon butter or oil to pan. Add leeks and carrots and sautée until the leeks turn lightly golden and start to soften, about 5 minutes. Add the 2 minced garlic cloves and sautée for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook for 1 minute, continuously stirring then add wine, broth, 1 tablespoon tamari/soy sauce, thyme and bay leaf, making sure to scrape up the brown bits at bottom of pot.
Step 3

Add the cooked/ browned 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, around 30 to 40 minutes. Taste and add more salt and tamari/ soy sauce if needed. Stir in the grated garlic clove.
Step 4

This step is optional but before serving you can 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, approximately 1 to 2 minutes per side. Transfer to a plate and sprinkle with salt and smoked paprika. Serve your stew polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

Ingredients

Mushroom Bourguignon

6 1/2 tablespoons butter or extra-virgin olive oil, plus more as needed
10 cups (2 pounds) mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks
2 cups (8 ounces) peeled pearl onions, larger ones cut in half
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
1 tablespoon tamari or soy sauce, plus more to taste
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) (optional for serving)
Smoked paprika, for serving
Polenta, egg noodles or mashed potatoes, for serving
Chopped flat-leaf parsley, for serving