Sure! Sounds yummy.

Yield: 4 to 6 servings

• 6tablespoons butter or extra-virgin olive oil, plus more as needed
• 2pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
• 8ounces peeled pearl onions (2 cups), larger ones cut in half
• Kosher salt and freshly ground black pepper
• 1large leek or 2 small leeks, white and light green parts, diced (1½ cups)
• 2carrots, thinly sliced
• 3garlic cloves (2 minced, 1 grated to a paste)
• 1tablespoon tomato paste
• 2½tablespoons all-purpose flour
• 1½cups dry red wine
• 1½cups beef, mushroom or vegetable broth
• 1tablespoon tamari or soy sauce, plus more to taste
• 3large fresh thyme branches or ½ teaspoon dried thyme
• 1bay leaf
• 3 to 4ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
• Smoked paprika, for serving
• Polenta, egg noodles or mashed potatoes, for serving
• Chopped flat-leaf parsley, for serving

1929, you can find it on Smitten Kitchen also. i think that is where i originally found it.

https://smittenkitchen.com/2009/01/mushroom-bourguignon/

1. Step 1Add 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 pearl 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 pearl onions, seasoning them as you go.
2. Step 2Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks 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.

1. Step 3Add 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, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
2. Step 4Just before serving, heat a small skillet over high heat and add ½ tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms 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. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

This looks soooo good.

Spanish, I don't have a digital subscription to the NYT (although I do have one for games). My library does offer free access to the majority of the paper (including Food) via logging in every 1-3 days. It applies to other publications as well. Check your local library's website to see if it has the same benefit. The NYT has some great recipes and I appreciate accessing them for free.

I download a lot of recipes, either as PDFs that I save or straight to my printer. One thing I recommend is try to include a photo of the finished dish. It's usually what grabbed me in the first place and it's a good reminder.

Thanks so much!!! I have a subscription to the NYT, but it's a separate one for cooking.

Another great mushroom bourguignon recipe is available on Smitten Kitchen. https://www.google.com/url?q=https://smittenkitchen.com/2009/01/mushroom-bourguignon/&sa=U&ved=2ahUKEwjXkM799Z_7AhV4FVkFHdajCBwQFnoECAUQAg&usg=AOvVaw08IIOEgCuVuIz1MdZUrQjL

Here is the photo and notes about it, Spanish. i always like to have a pictire for reference.

1929 - If you'd like to add Cooking just call the NYTimes and tell them that you're thinking about canceling your subscription. They will probably offer you a much lower rate that includes the entire publication - news, games, cooking.

For the past 12 months I've had a somewhat 'free' subscription - my Am Ex card reimbursed me for the $14.95 monthly charge. When that expired I called and asked if I could get a better rate. They offered me $4.00 a month for an all-access digital subscription.

We had a recent discussion here on the same topic.

https://www.gardenweb.com/discussions/6250897/digital-subscriptions-wheelin-and-dealin#n=34

Maire

Thanks Marie! Good to know!

Following up to say I finally made this tonight and it’s divine! I didn’t have polenta in the cabinet, so we made due. Tomorrow I’ll serve with polenta.

Thanks for sharing the recipe!