Mushroom Bourguignon

• servings: 4 servings

Ingredients

¼ cup dried porcini (about 0.3 oz.) or other dried mushrooms

8 Tbsp. (1 stick) unsalted butter, divided

2½ lb. mixed mushrooms (such as crimini, button, portobello, and/or baby shiitake), cut into 1" pieces, divided

3 Tbsp. all-purpose flour

2 large carrots, peeled, sliced ½" thick on a deep diagonal

10 garlic cloves, finely chopped

1 14.4-oz. bag frozen pearl onions

2 Tbsp. double-concentrated tomato paste

1½ cups dry red wine (such as Burgundy)

5 sprigs thyme

1 dried bay leaf

1 Tbsp. soy sauce

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more

Freshly ground pepper

2 Tbsp. extra-virgin olive oil

8–12 oz. maitake or oyster mushrooms, torn into bite-size pieces

Mashed potatoes, cooked polenta, or buttered cooked egg noodles (for serving)

Sherry vinegar or red wine vinegar (for drizzling)

Directions

Combine ¼ cup dried porcini (about 0.3 oz.) or other dried mushrooms and 3 cups boiling water in a heatproof bowl and let soak until ready to use.

Melt 2 Tbsp. unsalted butter in a large high-sided ovenproof skillet, braiser, or short wide pot (at least 3½ qt.) over high heat. Add 1¼ lb. mixed mushrooms (such as crimini, button, portobello, and/or baby shiitake), cut into 1" pieces; cook, stirring occasionally, until mushrooms release their liquid and mixture comes to a simmer, 5–7 minutes. Continue to cook, stirring occasionally, until liquid evaporates and mushrooms are golden brown, 6–8 minutes more. Using a slotted spoon, transfer to a medium bowl. Repeat process with another 2 Tbsp. unsalted butter and remaining 1¼ lb. mixed mushrooms, cut into 1" pieces.

Return first batch of mushrooms to pan; add 3 Tbsp. all-purpose flour and cook, stirring often, until incorporated, about 2 minutes (flour may clump). Transfer mushrooms back to medium bowl, scraping pan to include as much flour as possible.

Combine 2 large carrots, peeled, sliced ½" thick on a deep diagonal, 10 garlic cloves, finely chopped, one 14.4-oz. bag frozen pearl onions, and 2 Tbsp. unsalted butter in same pan; reduce heat to medium-high. Cook, stirring often, until vegetables are softened around the edges, 6–8 minutes. Add 2 Tbsp. double-concentrated tomato paste and cook, stirring constantly, until deepened in color, about 3 minutes. Pour in 1½ cups dry red wine (such as Burgundy), scraping up any brown bits, and cook, stirring occasionally, until reduced by about one third, 5–7 minutes.

Add 5 sprigs thyme, 1 dried bay leaf, 1 Tbsp. soy sauce, and 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt to pan. Hold a fine-mesh sieve over and pour reserved dried mushroom soaking liquid through; discard mushrooms in sieve. Season generously with freshly ground pepper. Bring to a boil, cover, and reduce heat so mixture is at a simmer. Cook, stirring occasionally, until carrots and onions are tender, 45–50 minutes.

Uncover and return reserved cooked mushrooms to pan. Cook, uncovered, stirring occasionally, until mixture thickens slightly and mushrooms are tender, 18–20 minutes.

Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Arrange 8–12 oz. maitake or oyster mushrooms, torn into bite-size pieces, in a single layer; cook, undisturbed, until deeply browned and crisp underneath, about 5 minutes. Turn and cook until other side is golden, about 4 minutes.

Stir remaining 2 Tbsp. unsalted butter into mushroom bourguignon. Remove from heat and season with more salt and/or pepper if needed. Remove thyme and bay leaf; discard. Spoon crispy maitakes on top.

To serve, divide mashed potatoes, cooked polenta, or buttered cooked egg noodles among plates. Spoon mushroom bourguignon over; drizzle with a little Sherry vinegar or red wine vinegar. Do Ahead: Mushroom bourguignon (without crispy maitakes) can be made 12 hours ahead. Transfer to an airtight container; chill. Bring to a simmer over medium, adding splashes of water to loosen as needed, before serving.