Mushroom Bourguignon

Yield

4-6 Servings

Ingredients

• 6 tbsp butter
• 2 lbs mixed mushrooms
• 8 oz pearl onions, peeled
• 1 large leek or 2 small leaks, white and light green parts, diced
• 2 carrots, thinly sliced
• 2 minced garlic cloves
• 1 pressed garlic clove
• 1 tbsp tomato paste
• 2.5 tbsp flour
• 1.5 cups red wine
• 1.5 cups vegetable broth
• 1 tbsp soy sauce
• 2 large fresh thyme branches
• 1 bay leaf

Instructions

1. Saute mushrooms and pearl onions in 2 batches in dutch oven over medium heat. For each batch, saute in 2 tbsp butter, flipping only once over 6 minutes, seasoning with salt and pepper as you go. When done, set aside mushrooms and onions with a slotted spoon.
2. Reduce heat to medium-low. Saute leeks and carrot over 1 tbsp butter until the leeks turn lightly golden and start to soften- about 5 minutes.
3. Add 2 minced garlic cloves and saute 1 minute
4. Stir in tomato paste and cook 1 minute
5. Stir in flour and cook, stirring, for 1 minute
6. Add wine, broth, soy sauce, thyme, and bay leaf, mushrooms and onions. Bring to a simmer, partly cover, and simmer until sauce is thick- 30-40 minutes.
7. Stir in pressed garlic.
8. Serve over Mashed Potatoes or rice