Mushroom Bourguignon

Ingredients:

• 2 tbsp. l. olive oil
• 900 g assorted mushrooms (such as cremini, oyster mushrooms, and shiitake), trimmed and quartered or cut into thick slices
• 3 tablespoons unsalted butter
• 3 medium carrots, sliced ​​diagonally into 2cm thick pieces (about 220g)
• 3 small parsnips, sliced ​​diagonally into 2cm-thick pieces (about 220g)
• 1 large onion, thinly sliced
• 2 tbsp tomato paste
• 2 teaspoons fresh thyme leaves (about 6 sprigs)
• 2 cloves garlic, crushed
• 1 cup dry red wine (such as Pinot Noir)
• 2 cups vegetable or mushroom broth
• 2 bay leaves
• 2 tbsp. premium flour
• Wide egg noodles, for serving
• Chopped fresh parsley, for serving

Preparation:

1. In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is very hot and sizzling, add half of the mushrooms, spreading them out in an even layer, and cook, undisturbed, until well-brown on the bottom, 3-4 minutes. Stir the mushrooms and continue cooking until tender, another 3 minutes. Transfer them to a plate with a slotted spoon. Add the remaining 1 tablespoon of olive oil and the remaining mushrooms to the pan. Cook in the same manner and transfer them to the same plate.
2. In the same pan, melt 2 tablespoons butter, then add the carrots, parsnips, and onion. Cook, stirring occasionally, until the onion is translucent and the parsnips are browned in spots, about 6 minutes. Add the tomato paste, thyme, garlic, 1 teaspoon salt, and a few grinds of black pepper. Cook until the garlic is softened and the tomato paste is brick-red, about 2 minutes more. Add the wine, then simmer until reduced by half, 2 to 3 minutes.
3. Return the mushrooms to the pan and add the broth, bay leaf, a good pinch of salt, and some freshly ground black pepper. Bring to a boil, then reduce the heat to medium-low and simmer until the mushrooms are very tender and the sauce has reduced slightly, 20-25 minutes.
4. Meanwhile, in a small bowl, combine the flour with the remaining 1 tablespoon of butter until you have a thick paste. Stir the paste into the sauce until fully incorporated, then continue to simmer until the sauce thickens to a gravy consistency, about 10 minutes. Remove the bay leaves. Taste and season with salt and pepper if needed. Serve over wide egg noodles, sprinkled with chopped parsley.