We took inspiration from the classic French dish of braised beef and veggies and transformed it into a vegetarian-friendly meal. The combination of mixed mushrooms adds earthiness and umami to the sauce, while the tender parsnips and carrots deliver just the right amount of creaminess and textural appeal. Serve over tender egg noodles, creamy mashed potatoes or a bowl of polenta for a hearty and comforting meal.

Mushroom Bourguignon

Ingredients

2 tablespoons olive oil

2 pounds mixed mushrooms (such as cremini, oyster and shiitake), trimmed, quartered and/or thickly sliced

3 tablespoons unsalted butter

3 medium carrots, cut on the bias into 1-inch pieces (about 8 ounces)

3 small parsnips, cut on the bias into 1-inch pieces (about 8 ounces)

1 large onion, thinly sliced

2 tablespoons tomato paste

2 teaspoons fresh thyme leaves (about 6 sprigs)

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

1 cup dry red wine (such as Pinot Noir)

2 cups vegetable or mushroom broth

2 bay leaves

2 tablespoons all-purpose flour

Wide egg noodles, for serving

Chopped fresh parsley, for serving

Directions

1. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
2. Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes. 
3. Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes. 
4. Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley. 

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