Name: Mushroom Bourguignon
Total time: 1 h 45 min
Yield: Serves 6 to 8
Cuisine: French, Europe
Ingredients: 4¾ cups water, divided; ¼ cup extra-virgin olive oil, divided; 2½ pounds portobello mushroom caps, cut into 1-inch pieces; ½ teaspoon table salt; ¼ teaspoon pepper; 2 carrots, peeled and sliced ¼-inch thick; 1 large shallot, chopped; 4 garlic cloves, smashed and peeled; 3 tablespoons all-purpose flour; 1 cup plus 2 tablespoons dry red wine, divided; 2 tablespoons white miso; 2 tablespoons soy sauce; 1 tablespoon tomato paste; 6 sprigs fresh thyme; 2 bay leaves; 1 ounce dried porcini mushrooms, rinsed; 1 cup frozen pearl onions, thawed; ¼ cup minced fresh parsley

Mushroom Bourguignon

By Steve Dunn

Published on October 3, 2022

Time

1¾ hour

Yield

Serves 6 to 8

Ingredients

4¾ cups water, divided¼ cup extra-virgin olive oil, divided2½ pounds portobello mushroom caps, cut into 1-inch pieces½ teaspoon table salt¼ teaspoon pepper2 carrots, peeled and sliced ¼-inch thick1 large shallot, chopped4 garlic cloves, smashed and peeled3 tablespoons all-purpose flour1 cup plus 2 tablespoons dry red wine, divided2 tablespoons white miso2 tablespoons soy sauce1 tablespoon tomato paste6 sprigs fresh thyme2 bay leaves1 ounce dried porcini mushrooms, rinsed1 cup frozen pearl onions, thawed¼ cup minced fresh parsley

Before You Begin

Use a good-quality light- to medium-body red wine, such as a Pinot Noir or Grenache. You can substitute dried shiitake mushrooms for the porcini and yellow or red miso for white. Leave the mushroom gills intact; they enhance the stew’s color and flavor. Serve the bourguignon over polenta, buttered noodles, or mashed potatoes.

Instructions

Add ¼ cup water and 2 tablespoons extra-virgin olive oil to Dutch oven and bring to simmer over medium-high heat. Add 2½ pounds portobello mushroom caps, cut into 1-inch pieces, ½ teaspoon table salt, and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until mushrooms have released their moisture, about 10 minutes.

Uncover and continue to cook, stirring occasionally, until pot is dry and dark fond forms, 10 to 12 minutes longer. Transfer mushrooms to bowl. Add 2 peeled carrots, sliced ¼-inch thick, 1 large chopped shallot, and remaining 2 tablespoons extra-virgin olive oil to pot and cook, stirring frequently, until vegetables start to brown, 3 to 4 minutes. Add 4 smashed and peeled garlic cloves and cook for 1 minute. Stir in 3 tablespoons all-purpose flour and cook for 30 seconds. Whisk in 1 cup red wine.

Add 2 tablespoons white miso, 2 tablespoons soy sauce, 1 tablespoon tomato paste, and remaining 4½ cups water and whisk to combine. Add 6 thyme sprigs, 2 bay leaves, and 1 ounce dried porcini mushrooms, rinsed, and bring to boil over high heat. Reduce heat to maintain vigorous simmer and cook, stirring occasionally and scraping bottom of pot to loosen any browned bits, until sauce is reduced and has consistency of heavy cream, about 25 minutes.

Strain sauce through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. You should have 2 cups sauce. (If you have more, return sauce to pot and continue to cook over medium heat until reduced. If you have less, add enough water to yield 2 cups.) Return sauce to pot. Stir in 1 cup frozen pearl onions, thawed, portobello mushrooms, and remaining 2 tablespoons red wine. Cover and cook over low heat, stirring occasionally, until onions are tender, about 20 minutes. Stir in ¼ cup minced parsley. Season with table salt and pepper to taste, and serve.