Champignon Bourguignon V G/f Recipe

Prep mushrooms and aromatics

Trim and roughly chop mushrooms so pieces are bite-sized. Peel pearl onions (blanching briefly in boiling water for 30 seconds will loosen skins) and reserve. Finely chop yellow onion and mince garlic. Peel and slice carrots into 1/4-inch rounds.

Sauté vegetables

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When hot, add mushrooms in a single layer (do in two batches if necessary) and cook undisturbed for 3–4 minutes to develop color. Stir and continue cooking until mushrooms release liquid and it evaporates, about 4–5 more minutes. Transfer mushrooms to a bowl and set aside.

Carrots, pearl onions and aromatics

Reduce heat to medium. Add remaining 1 tablespoon butter to the same pot. Add chopped onion and sliced carrots; cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add the peeled pearl onions and continue to cook 3–4 minutes more. Stir in minced garlic and tomato paste and cook 1–2 minutes until fragrant and the paste darkens slightly.

Deglaze and simmer

Carefully pour in the red wine to deglaze, scraping up browned bits from the bottom of the pan. Bring to a simmer and reduce by about half, 4–6 minutes. Add the reserved mushrooms back to the pot along with the vegetable stock, thyme sprigs, bay leaf and soy sauce/tamari. Season with 1 teaspoon salt and 1 teaspoon pepper. Bring to a low simmer, cover partially, and cook gently until carrots and pearl onions are tender and flavors meld, about 15–20 minutes.

Finish and thicken

Remove thyme sprigs and bay leaf. Taste and adjust seasoning. If you prefer a thicker sauce, stir the arrowroot slurry (1 tsp arrowroot mixed with 1 tsp cold water) then add to the simmering stew and cook 1–2 minutes until sauce thickens and becomes glossy. Stir in chopped parsley and remove from heat.

Cook potatoes

Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Sauté leeks

While potatoes cook, melt 2 tablespoons butter in a small skillet over medium heat. Add the cleaned, sliced leeks and sauté gently until very soft and translucent, about 6–8 minutes. Season with a pinch of salt and set aside.

Drain and mash

Drain the potatoes thoroughly and return to the hot pot off the heat for 1 minute to let excess moisture evaporate. Add the sautéed leeks, warm milk, 1 teaspoon salt (adjust to taste) and 1/2 teaspoon pepper. Mash with a potato masher or use a ricer until smooth and creamy. Adjust texture with additional warm milk if needed.

Finish

Stir in chopped chives or parsley if using. Taste and adjust seasoning. Keep warm until ready to plate.

Divide potato-leek mash among serving plates (about 3/4 cup per serving). Spoon the mushroom bourguignon over and around the mash. Garnish with extra chopped parsley and a grind of black pepper. Serve immediately.