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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mushroom Bourguignon   
    Categories: Mushrooms, Herbs, Wine, Vegetables   
         Yield: 5 Servings   
       
         6 tb Butter; more as needed   
         2 lb Mixed mushrooms; in 1"   
              - chunks (10 cups)   
         8 oz Peeled pearl onions; larger   
              - ones halved   
              Salt & fresh ground pepper   
         1 lg (or 2 sm) leek; white &   
              - light green, diced   
         2    Carrots; thin sliced   
         3 cl Garlic; 2 minced, 1 grated   
              - to a paste   
         1 tb Tomato paste   
     2 1/2 tb All-purpose flour   
     1 1/2 c  Dry red wine   
     1 1/2 c  Beef, mushroom or vegetable   
              - broth   
         1 tb Tamari; more to taste   
         3 lg Fresh thyme branches   
              +=OR=+   
       1/2 ts Dried thyme   
         1    Bay leaf   
         4 oz Chanterelle or oyster   
              - mushrooms; thin sliced   
              - (about 1 cup)   
              Smoked paprika; for serving   
              Polenta, egg noodles or   
              - mashed potatoes; for   
              - serving   
              Chopped flat-leaf parsley;   
              - for serving   
       
     Add 2 tablespoons butter or oil to a large Dutch oven or   
     pot and set it over medium heat. When the fat is hot,   
     stir in half the mushrooms and half the pearl onions.   
     (If it doesn't all fit in the pot in one layer, you   
     might have to do this in three batches, rather than   
     two.) Without moving them around too much, cook the   
     mushrooms until they are brown on one side, about 3   
     minutes. Stir and let them brown on the other side, 2 to   
     3 minutes more. Use a slotted spoon to transfer   
     mushrooms and onions to a large bowl or plate and   
     sprinkle with salt and pepper. Repeat with another 2   
     tablespoons butter and the remaining mushrooms and pearl   
     onions, seasoning them as you go.   
        
     Reduce heat to medium-low. Add another 1 tablespoon   
     butter or oil to pan. Add leeks and carrot and saute   
     until the leeks turn lightly golden and start to soften,   
     5 minutes. Add the 2 minced garlic cloves and saute for   
     1 minute longer. Stir in tomato paste and cook for 1   
     minute. Stir in flour and cook, stirring, for 1 minute,   
     then add wine, broth, 1 tablespoon tamari, thyme and bay   
     leaf, scraping up the brown bits at bottom of pot.   
        
     Add reserved cooked mushrooms and pearl onions back to   
     the pot and bring to a simmer. Partly cover the pot and   
     simmer on low heat until carrots and onions are tender   
     and sauce is thick, 30 to 40 minutes. Taste and add more   
     salt and tamari if needed. Stir in the grated garlic   
     clove.   
        
     Just before serving, heat a small skillet over high heat   
     and add 1/2 tablespoon butter or oil. Add half of the   
     sliced chanterelles or oyster mushrooms and let cook   
     without moving until they are crisp and brown on one   
     side, 1 to 2 minutes. Flip and cook on the other side.   
     Transfer to a plate and sprinkle with salt and smoked   
     paprika. Repeat with remaining butter and mushrooms.   
     Serve mushroom Bourguignon over polenta, noodles or   
     mashed potatoes, topped with fried mushrooms and   
     parsley.   
        
     By Melissa Clark   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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