Mushroom bourguignon

Ingredients

For 2 people

• 12 oz cremini mushrooms, halved
• 8 oz shiitake mushrooms, stems removed and sliced
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 6 oz yellow onion, finely diced
• 4 oz carrot, diced
• 4 oz frozen pearl onions, thawed and patted dry
• 1 tsp minced garlic
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 3/4 cup dry red wine
• 1 1/2 cups low-sodium vegetable broth
• 1 tbsp soy sauce
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 tbsp chopped parsley
• 1/2 tsp fine salt
• 1/4 tsp black pepper

Method

1. Prep the vegetables and mushroomsPat the cremini and shiitake mushrooms dry, then cut the cremini in half and trim the shiitake stems. Measure out 6 oz onion, 4 oz carrot, and 4 oz thawed pearl onions so everything is ready before the heat goes on. Use a 12-inch deep skillet or a 5-quart Dutch oven so the mushrooms can brown instead of steam.
2. Brown the mushrooms in batchesSet the pan over medium-high heat and add 1 tbsp olive oil and 1 tbsp unsalted butter. When the butter foams, add 1/2 of the mushrooms in a single layer and cook 4 to 5 minutes without stirring, then stir and cook 2 to 3 minutes more until deeply browned. Transfer them to a bowl and repeat with the remaining mushrooms.
3. Soften the aromaticsReduce the heat to medium. Add the 6 oz onion, 4 oz carrot, 4 oz pearl onions, and 1/2 tsp salt, then cook for 5 to 6 minutes, stirring often, until the onion turns translucent and the carrot starts to soften. Stir in 1 tsp garlic and 1 tbsp tomato paste and cook for 1 minute so the paste darkens slightly and loses its raw edge.
4. Cook out the flourSprinkle 2 tbsp all-purpose flour over the vegetables and stir constantly for 1 minute. It should disappear into the onions and look a little sandy rather than paste-like. This brief cook keeps the final sauce smooth and removes any raw flour taste.
5. Deglaze with winePour in 3/4 cup dry red wine and scrape the bottom of the pan with a wooden spoon, lifting up every browned bit from the mushrooms. Simmer for 2 to 3 minutes until the wine reduces by about half and smells less sharp. The liquid should look glossy, not watery.
6. Build the bourguignonAdd 1 1/2 cups low-sodium vegetable broth, 1 tbsp soy sauce, 1 tsp fresh thyme leaves, 1 bay leaf, and 1/4 tsp black pepper, then return the browned mushrooms and any juices to the pan. Bring everything to a gentle simmer, lower the heat, and cook uncovered for 15 to 18 minutes, stirring occasionally, until the mushrooms are tender and the sauce lightly coats a spoon.
7. Finish and serveRemove the bay leaf and stir in 1 tbsp chopped parsley. Let the bourguignon stand off the heat for 5 minutes so the sauce thickens slightly before serving. Spoon it into shallow bowls and make sure the mushrooms and pearl onions are well distributed in the sauce.