Mushroom Bourguignon

1. 
   
   Pour boiling water over 300 g pearl onions and soak them for 10 mins. to make them much easier to peel. Then add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. 
2. When the fat is hot, stir in the onions and softly fry them during 10 mins till nice and brown, Use a slotted spoon to transfer the onions to a large bowl or plate and sprinkle with salt and pepper. 
3. Add 2 more tablespoons of butter to the pan and add 250g mushrooms (such as portobello, king oysters, shiitake and chestnut, thickly sliced). Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. 
4. Repeat with another 2 tablespoons butter and another 250g mushrooms, seasoning them as you go.
5. Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add a diced leek and 2 thinly sliced carrots and sauté until the leek turn lightly golden and start to soften, 5 minutes. 
6. Add 1 minced garlic clove and sauté for 1 minute longer. 
7. Stir in 1/2 tbsp tomato paste and cook for 1 minute. 
8. Stir in 1,25 tbsp flour and cook, stirring, for 1 minute, then add 2/4 cup red wine, 180 cl vegetal stock, 1/2 tablespoon tamari, 1/2 tsp thyme and a bay leaf, scraping up the brown bits at bottom of pot.
9. Add reserved cooked 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, about 40 minutes. Taste and add more salt and tamari if needed. Stir in a grated garlic clove.
10. Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add 100g of cleaned and sliced chanterelles and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika.  
11. I served my Mushrooms Bourguignon, topped with fried mushrooms and parsley, with gratin Dauphinois, but you can do it over polenta, noodles or mashed potatoes. 
12. (Click here for the original NYT recipe by Melissa Clark)
    

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