Mushroom Bourguignon
1 cup extra-virgin olive oil, divided
14 oz shiitake mushrooms, sliced
14 oz cremini mushrooms, sliced
14 oz oyster mushrooms, broken into smaller chunks
2 shallots, peeled and finely diced
2 celery stalks, chopped
3 medium heirloom carrots, peeled and chopped
2 tsp sweet paprika
1 tsp salt
1 tsp Aleppo pepper
3 bay leaves
3 Tbsp tomato paste
1 cup red wine
3 cups warm chicken stock
3 Tbsp cornstarch or flour
In a large, heavy pot, warm a small amount of oil over medium heat. Sauté mushrooms in small batches for 2-3 minutes, until golden brown, adding more oil as needed. Set cooked mushrooms aside.
Warm the remaining oil and sauté the shallots for two minutes. Add the celery and carrots and sauté for 3-5 minutes.
Add the paprika, salt, pepper, bay leaf and tomato paste. Stir well to combine.
Add the red wine and two-and-a-half cups of the chicken stock. Stir well and allow to simmer.
Add the flour to the remaining stock and stir thoroughly to create a roux. Slowly add the roux to the pot and bring to a boil, while stirring continuously.
Lower the heat and cover the pot. Simmer for 30-45 minutes.
Serve hot over mashed potatoes or rice.
