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Mushroom Bourguignon

nytimes.com
  • 60 minutes
  • Serves 6

INGREDIENTS

6 tbsp

olive oil

2 lb

mushrooms

2 cups

pearl onions

1 serving

kosher salt and pepper

1 large

leek)

2

carrots

3

garlic cloves

1 tbsp

tomato paste

2 1/2 tbsp

flour

1 1/2 cups

wine

1 1/2 cups

vegetable broth

1 tbsp

soy sauce

3 larges

thyme branches or

1

bay leaf

1 cup

oyster mushrooms

1 serving

paprika

1 serving

polenta

1 leaf

flat parsley