MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mushroom Bourguignon
Categories: Mushrooms, Herbs, Wine, Vegetables
     Yield: 4 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 Leek (or 2 sm); 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 (1 c);
          - thin sliced
          Smoked paprika; for serving
          Polenta, egg noodles or
          - mashed potatoes; for
          - serving
          Flat-leaf parsley; chopped,
          - for serving

 Add 2 tb 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 tb butter and
 the remaining mushrooms and pearl onions, seasoning them as you go.

 Reduce heat to medium-low. Add another 1 tb 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 tb 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 tb 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.

 Recipe by Melissa Clark

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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