MUSHSROOM BOURGUIGNON

prep 30 minutes cook 30-40 minutes makes 4-6 servings

BY SOFIA TORRIENTE PHOTOS BY ADITI MENON

Around my apartment, this dish has affectionately become known as ‘hug-in-a-bowl.’ In this vegetarian interpretation of the French classic, mushrooms take center stage as a slightly cheaper, but no less flavorful substitute for beef—an excellent trick brought to me by my lovely Francophone roommate and friend, Anna-Katia. So, next time there’s a snowstorm, consider whipping up this quick but hearty winter’s stew and serving it over a bowl of creamy mashed potatoes, polenta, pasta, or even just with a couple of pieces of crusty French bread!

Get Do

2 pounds mixed mushrooms (such as crimini, white button, portoboello, porcini, shitake, oyster, etc.), cut into small, bite-sized chunks

1 large leek or 2 small leeks, white and light green parts finely chopped

2 large carrots or 4 small carrots, peeled and quartered into 1-inch chunks

1/2 cup fresh or frozen peas

1 sweet onion, diced

12 small pearl onions (optional)

4 tbsp olive oil, plus more as needed

2 tbsp butter, plus more as needed

5-6 cloves of garlic, finely chopped

2 tsp Herbes de Provence

2 bay leaves

2 tbsp tomato paste

2 tbsp all-purpose flour

2 1/2 cups dry red wine

2 1/2 cups vegetable or mushroom stock

Kosher salt and freshly-cracked black pepper, to taste

1. Add 1 tablespoon butter and 2 tablespoons oil to a large Dutch oven or pot and set it over medium heat.

2. When the fat is hot, stir in half the msuhrooms and half the pearl onions. If they don't all fit in the pot in one layer, you might have to do this in three batches rather than two.

3. Without stirring too much, cook the mushrooms until they are brown on one side, about 3 minutes. Turn and let them brown on the other side, roughly 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.

4. Repeat with another 3 tablespoons butter/oil and the remaining mushrooms and pearl onions. Again, seasoning as you go.

5. Reduce the heat to medium-low. Add another 1 tablespoon butter or oil to pan and add leeks and carrots. Season and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer.

6. Stir in the tomato paste and cook for 1 minute. After, sprinkle in the flour and cook, stirring for 1 minute.

7. After cooking off the flour, add the wine, broth, Herbes de Provence and bay leaf, making sure to scrape up any brown bits at the bottom of the pot. Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer.

8. 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 pepper if needed.

9. Serve mushroom bourguignon immediately over polenta, noodles, or mashed potatoes.

10. Top with fresh herbs of your choosing. Enjoy!

Adapted from NYT Cooking