Mushroom Bourguignon (Based on Melissa Clark, NYT Cooking)

Ingredients:

• 6 tablespoons butter or extra-virgin olive oil, plus more as needed
• 2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
• Kosher salt and freshly ground black pepper
• 1 large onion, diced (1½ cups)
• 2 carrots, thinly sliced
• 1 garlic clove
• 1 tablespoon tomato paste
• 2½ tablespoons all-purpose flour
• 1½ cups dry red wine
• 1½ cups beef, mushroom, chicken or vegetable broth
• 1 tablespoon tamari or soy sauce, plus more to taste
• 3 large fresh thyme branches or ½ teaspoon dried thyme
• 1 bay leaf
• Smoked paprika, for serving
• Polenta, egg noodles or mashed potatoes, for serving

Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) 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. Repeat with another 2 tablespoons butter and the remaining mushrooms and onions, seasoning them as you go.

Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add the carrot and sauté until they turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.

Add reserved cooked mushrooms, paprika and 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, 30 to 40 minutes. Taste and add more salt and tamari if needed. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes.