Mushroom Bourguignon | TasteToronto

Ingredients

• 6 1/2 tablespoons butter or extra-virgin olive oil, plus more as needed
• 10 cups (2 pounds) mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks
• 2 cups (8 ounces) peeled pearl onions, larger ones cut in half
• Kosher salt and freshly ground black pepper
• 1 large leek or 2 small leeks, white and light green parts, diced (1 1/2 cups)
• 2 carrots, thinly sliced
• 3 garlic cloves (2 minced, 1 grated to a paste)
• 1 tablespoon tomato paste
• 2 1/2 tablespoons all-purpose flour
• 1 1/2 cups dry red wine
• 1 1/2 cups beef, mushroom or vegetable broth
• 1 tablespoon tamari or soy sauce, plus more to taste
• 3 large fresh thyme branches or 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 to 4 ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup) (optional for serving)
• Smoked paprika, for serving
• Polenta, egg noodles or mashed potatoes, for serving
• Chopped flat-leaf parsley, for serving