Mushroom Bourguignon

Instructions

1. Prepare the mushrooms
   Clean and slice the mushrooms into thick pieces. If using portobello, remove the stems and gills, then cut into 1-inch chunks. Pat dry with paper towels to remove excess moisture.
2. Sear the mushrooms
   Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Working in batches to avoid overcrowding, sear the mushrooms until they release their moisture and turn golden brown, about 5-7 minutes per batch. Transfer to a plate and set aside.
3. Sauté the vegetables
   In the same pot, add the remaining tablespoon of oil. Add the diced onion, carrots, and celery. Cook over medium heat until the vegetables soften, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
4. Build the sauce
   Stir in the tomato paste and cook for 2 minutes. Sprinkle the flour over the vegetables and stir to coat. Gradually add the red wine, stirring continuously to prevent lumps. Bring to a simmer and let it reduce by about a third, approximately 10 minutes.
5. Combine and simmer
   Add the vegetable broth, bay leaves, thyme, pearl onions, and seared mushrooms back to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the sauce has thickened and the vegetables are tender.
6. Adjust seasoning
   Remove the bay leaves and thyme sprigs. Taste and adjust the seasoning with additional salt and pepper if needed. If the sauce is too thin, simmer uncovered for a few more minutes to reduce further.
7. Serve
   Serve hot over mashed potatoes, polenta, or with crusty bread. Garnish with freshly chopped parsley. For an authentic French presentation, serve in individual shallow bowls.