MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Bourguignon
Categories: Mushrooms, Herbs, Wine, Vegetables
Yield: 5 Servings

6 tb Butter; more as needed
2 lb Mixed mushrooms; in 1"
- chunks (10 cups)
8 oz Peeled pearl onions; larger
- ones halved
Salt & fresh ground pepper
1 lg (or 2 sm) leek; white &
- light green, diced
2 Carrots; thin sliced
3 cl Garlic; 2 minced, 1 grated
- to a paste
1 tb Tomato paste
2 1/2 tb All-purpose flour
1 1/2 c Dry red wine
1 1/2 c Beef, mushroom or vegetable
- broth
1 tb Tamari; more to taste
3 lg Fresh thyme branches
+=OR=+
1/2 ts Dried thyme
1 Bay leaf
4 oz Chanterelle or oyster
- mushrooms; thin sliced
- (about 1 cup)
Smoked paprika; for serving
Polenta, egg noodles or
- mashed potatoes; for
- serving
Chopped flat-leaf parsley;
- for serving

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.

Reduce heat to medium-low. Add another 1 tablespoon
butter or oil to pan. Add leeks and carrot and saute
until the leeks turn lightly golden and start to soften,
5 minutes. Add the 2 minced garlic cloves and saute 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.

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 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.

By Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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