Ingredients
Bourguignon
- 1 1/2 lbs chestnut mushrooms from KC Mushroom Co., halved or quartered if large
- 3 tbsp olive oil divided
- 2 tbsp unsalted butter
- 2 large carrots sliced into 1/2-inch rounds
- 1 cup pearl onions peeled, fresh or frozen
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1/3 cup all-purpose flour
- 2 cups dry red wine such as Pinot Noir or Burgundy
- 2 cups vegetable or beef stock
- 2 tbsp soy sauce for depth
- 1 tbsp balsamic vinegar
- 2 sprigs fresh thyme
- 2 bay leaves
- kosher salt and black pepper to taste
To Finish
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley chopped
Instructions
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high. Add the chestnut mushrooms in batches and sear each batch undisturbed for 3 to 4 minutes per side, until deeply browned. Don't crowd the pot or they'll steam. Transfer the seared mushrooms to a plate as you go.
- Lower the heat to medium. Add the remaining tablespoon of olive oil and the butter. When the butter foams, add the carrots, pearl onions and diced yellow onion with a pinch of salt. Cook 6 to 8 minutes, stirring occasionally, until softened and lightly caramelized.
- Add the garlic and tomato paste. Stir constantly for 90 seconds — the tomato paste should darken from bright red to brick red, which means its sweetness has developed.
- Sprinkle the flour over the vegetables and stir for another minute to cook out the raw flour taste.
- Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot. Bring to a boil and let it bubble vigorously for 3 to 4 minutes — this cooks off the alcohol and concentrates the flavor.
- Add the stock, soy sauce, balsamic vinegar, thyme and bay leaves. Return the seared mushrooms to the pot along with any juices on the plate. Stir well.
- Reduce the heat to low, cover partially, and simmer 30 to 40 minutes, stirring occasionally, until the sauce has reduced and thickened to a glossy, gravy-like consistency that coats the back of a spoon.
- Fish out the thyme stems and bay leaves. Stir in the final 2 tablespoons of butter for a glossy finish. Taste and adjust salt and pepper.
- Ladle over mashed potatoes or buttered egg noodles, scatter with parsley, and serve.
Notes
From the farm: Chestnut mushrooms are ideal for braising because they hold their structure through long cooking, where more delicate mushrooms would disintegrate. Don't slice them too thin — chunky pieces give you the satisfying bite that this dish needs.
Make ahead: Like all stews, this is better the next day. Cool completely and refrigerate up to 4 days. Reheat gently over low heat with a splash of stock if it has tightened up.
Variation: Add a handful of dried porcini mushrooms, rehydrated in the warm stock, for an even deeper umami backbone. Use the soaking liquid as part of the stock — just strain it through a coffee filter to remove any grit.
