Mushroom Bourguignon Recipe

Sear the mushrooms

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When the fat is hot and shimmering, add the chopped wild mushrooms in a single layer (work in batches if necessary so they brown rather than steam). Cook without stirring for 2–3 minutes to develop a golden crust, then stir and cook until deeply browned, about 3–4 more minutes. Season with 1 tsp sea salt and 1/2 tsp black pepper. Transfer mushrooms to a bowl and set aside.

Sweat carrots, leeks, and onions

Return the skillet to medium heat and add remaining 1 tablespoon butter. Add pearl onions and carrots; cook, stirring occasionally, until edges soften and begin to color, about 6 minutes. Add sliced leek and continue to cook until leek is soft, about 4 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.

Glaze pearl onions (optional)

If you prefer glazed pearl onions, add 2–3 tablespoons water to the pan during vegetable cooking, cover for 2 minutes to steam, then uncover and allow the water to evaporate so onions take on a light glaze.

Build the sauce

Stir in 1.5 tablespoons tomato paste and 1 tablespoon flour to the vegetables and cook 1–2 minutes to remove raw flour taste and deepen the tomato paste. Pour in the 1.5 cups dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Increase heat to medium-high and reduce the wine by about half, about 6–8 minutes.

Combine and simmer

Return the seared mushrooms to the pot along with 1 cup stock, 3 thyme sprigs, and 1 bay leaf. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer for 20–25 minutes until carrots are tender and the sauce has thickened slightly. Stir occasionally. Taste and adjust seasoning with 1 tsp soy sauce/tamari and additional salt/pepper as needed.

Finish the bourguignon

Remove and discard thyme sprigs and bay leaf. Stir in 1 tablespoon cold unsalted butter to enrich and slightly thicken the sauce, then add 2 tablespoons chopped fresh parsley and 1/2 teaspoon lemon juice if using. Simmer uncovered 1–2 minutes to meld flavors.

Serve: Spoon the mushroom bourguignon into shallow bowls or over mashed potatoes, polenta, or buttered noodles. Garnish with additional parsley and an optional crack of black pepper.