60 minutes
A rich and hearty vegetarian dish made with a variety of mushrooms, simmered in a flavorful red wine sauce.
tablespoons
tablespoons
Mixed Mushrooms, cut into 1-inch chunks
0 lb
Peeled Pearl Onions, larger ones cut in half
0 oz
to taste
to taste
Leek, diced
cups
Carrots, thinly sliced
cups
Garlic Clove, 2 minced, 1 grated to a paste
each
tablespoons
tablespoons
cups
cups
tablespoons
each
Bay Leaf
each
Chanterelle Mushrooms, thinly sliced
0 oz
to taste
Flat Leaf Parsley, chopped
to taste
1. Brown mushrooms and pearl onions (Part 1)
Heat 2 tablespoons of butter or olive oil in a large Dutch oven or pot over medium-high heat. Add half of the mixed mushrooms and half of the pearl onions. Cook them until they turn golden brown on one side, which should take about 3 minutes, then stir and brown them on the other side for another 3 minutes. Transfer the mushrooms and onions to a bowl or plate, sprinkle them with a bit of salt and pepper.
2. Brown mushrooms and pearl onions (Part 2)
Repeat the process with the remaining mushrooms and pearl onions.
3. Sauté leeks and carrots
Reduce the heat to medium-low, and add another tablespoon of butter or oil to the pot. Sauté the diced leeks and sliced carrots until the leeks become golden and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add tomato paste and flour
Stir in the tomato paste and cook for a minute more, then sprinkle in the flour and cook for an additional minute, stirring constantly to avoid lumps.
5. Deglaze and simmer
Pour in the dry red wine, broth, tamari, thyme, and bay leaf, making sure to scrape up any brown bits from the bottom of the pot. Return the browned mushrooms and pearl onions to the pot, bring the mixture to a simmer, partly cover with a lid, and let it cook on low heat for 30 to 40 minutes until the vegetables are tender and the sauce has thickened.
6. Adjust seasoning
While the stew is simmering, taste and adjust the seasoning with more salt and tamari if needed. Stir in the grated garlic paste for an extra layer of flavor.
7. Fry chanterelle mushrooms
In a small skillet, heat 1/2 tablespoon of butter or olive oil over high heat. Add half of the thinly sliced chanterelle mushrooms and cook them until they are crisp and brown, about 1 to 2 minutes per side. Transfer these fried mushrooms to a plate, sprinkle with a pinch of salt and smoked paprika, and repeat the process with the remaining mushrooms.
8. Serve
To serve, ladle the mushroom Bourguignon over a bed of polenta, egg noodles, or mashed potatoes. Top with the crispy fried mushrooms and a sprinkle of chopped flat-leaf parsley. Enjoy your hearty, flavorful meal!
Replace mushrooms with chunks of beef (such as chuck or brisket). Brown the beef well before adding the aromatics. Follow the same method, simmering until the beef is tender.
Use chicken thighs or legs in place of mushrooms. Add bacon or lardons for additional flavor. Use white or red wine depending on your preference for Coq au Vin Blanc or Rouge, respectively.
Introduce a variety of wild mushrooms like chanterelles, morels, or oyster mushrooms for complex flavors. Add dried porcini mushrooms that have been rehydrated, and use the soaking liquid to add an earthy depth to the stew.
Incorporate a tablespoon of miso paste or soy sauce to deepen the umami flavor. A sprinkle of nutritional yeast or a dash of Worcestershire sauce (check for a vegetarian version if necessary) can also enhance the savory quality.
Swap out mushrooms for green or brown lentils. The cooking time will be shorter, so adjust accordingly. Enhance the dish with a splash of balsamic vinegar at the end for added depth.
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