Mushroom Bourguignon 4 Steps
In a large pot add 4 tablespoons butter. Melt over medium heat and add your mushrooms and the pearl onions. Cook until they are browning and starting to caramelize. Try to get as much browning on them at this stage so if that means cooking them in batches (remember to divide your butter if doing in batches) do so. Season the onions and mushrooms remove from pot and set aside.
Reduce heat to medium-low. Add another 2 tablespoon butter or oil to pan. Add leeks and carrots and sautée until the leeks turn lightly golden and start to soften, about 5 minutes. Add the 2 minced garlic cloves and sautée for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook for 1 minute, continuously stirring then add wine, broth, 1 tablespoon tamari/soy sauce, thyme and bay leaf, making sure to scrape up the brown bits at bottom of pot.
Add the cooked/ browned 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, around 30 to 40 minutes. Taste and add more salt and tamari/ soy sauce if needed. Stir in the grated garlic clove.
This step is optional but before serving you can heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown, approximately 1 to 2 minutes per side. Transfer to a plate and sprinkle with salt and smoked paprika. Serve your stew polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.