Directions

1. Prepare the Ingredients

   Place shallots in a bowl and cover with hot water to make peeling easier.

   Put dried porcini mushrooms in another bowl and cover with 150 ml of boiling water. Set both bowls aside.
   

   Roughly chop portobello mushrooms and halve larger shiitake and chestnut mushrooms, leaving smaller ones whole.

2. Sauté the Mushrooms

   In a large casserole pan, heat half of the butter with olive oil over medium heat.

   Add mushrooms in batches, frying until colored but still firm. Add more oil between batches.
   

   Transfer cooked mushrooms to a bowl and set aside.

3. Prepare Shallots and Carrots

   In the same pan, add the remaining butter.

   Peel and halve shallots (or halve larger ones) and add them to the pan.
   

   Peel and cut carrots into 2 cm slices.
   

   Fry shallots and carrots for about 8 minutes until they start to develop color, stirring occasionally.
   

   Add chopped garlic for the last 2 minutes.

4. Create the Sauce

   Add fresh thyme, bay leaves, and red wine to the pan.
   

   Strain the liquid from soaked porcini mushrooms into the pan.
   

   Chop rehydrated porcini mushrooms and add them along with the tomato purée.

   Simmer for about 25 minutes until the wine reduces slightly and the vegetables are tender.

   Season with salt and pepper to taste. Remove thyme sprigs and bay leaves.

5. Combine Mushrooms and Sauce

   Stir the cooked mushrooms, along with any accumulated juices, into the sauce.
   

   Heat through for a few minutes until the mushrooms are warmed.

6. Serve

   Adjust the seasoning one final time.

   Serve your Mushroom Bourguignon over mashed potatoes, polenta, or crusty bread to enjoy the rich flavors and hearty texture.