Mushroom Bourguignon | Main Courses | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 6 tablespoons butter or extra-virgin olive oil, plus more as needed
• 2 pounds mixed mushrooms, such as portobello, cremini, white button cut into 1-inch chunks (about 10 cups)
• 2 cups Yellow Onions Large Dice
• Kosher salt and freshly ground black pepper
• 1 large leek, white and light green parts, diced (1½ cups)
• 2 carrots, thinly sliced
• 3 garlic cloves
• 1 tablespoon tomato paste
• 2½ tablespoons all-purpose flour
• 1½ cups dry red wine (Sonoma Classico or Mother Clone Zinfandel)
• 1½ cups beef, mushroom or vegetable broth
• 1 tablespoon tamari or soy sauce, plus more to taste
• 3 large fresh thyme branches or ½ teaspoon dried thyme
• 1 bay leaf
• Polenta, egg noodles or mashed potatoes, for serving
• Chopped flat-leaf parsley, for serving