By cooking.nytimes.com
Mushroom Bourguignon
Instructions
Cook:1h
Updated at: Tue, 06 Jan 2026 00:13:16 GMT
Nutrition balance score
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Ingredients
4 servings
6 tablespoonsbutter
or extra - virgin olive oil, plus more as needed
2 poundsmixed mushrooms
such as portobello, cremini, white button, shiitake or oyster, cut into 1 - inch chunks
8 ouncespearl onions
peeled, larger ones cut in half
kosher salt
freshly ground black pepper
1leek
large, white and light green parts, diced
2carrots
thinly sliced
3garlic cloves
2 minced, 1 grated to a paste
1 tablespoontomato paste
2 ½ tablespoonsall-purpose flour
1 ½ cupsdry red wine
1 ½ cupsbroth
beef, mushroom, or vegetable
1 tablespoontamari sauce
or soy, plus more to taste
3 branchesfresh thyme
large
1bay leaf
1 cupchanterelle mushrooms
or oyster, thinly sliced
smoked paprika
for serving
polenta
egg noodles, or mashed potatoes, for serving
flat-leaf parsley
chopped, for serving
Instructions
View on cooking.nytimes.com
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Notes
19 liked
2 disliked
Delicious
Makes leftovers
Go-to
Special occasion
