Mushroom Bourguignon

cooking.nytimes.com

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)

8 ounces peeled pearl onions (2 cups), larger ones cut in half

Kosher salt and freshly ground black pepper

1 large leek or 2 small leeks, white and light green parts, diced (1½ cups)

2 carrots, thinly sliced

3 garlic cloves (2 minced, 1 grated to a paste)

1 tablespoon tomato paste

2½ tablespoons all-purpose flour

1½ cups dry red wine

1½ cups beef, mushroom 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

3 to 4 ounces 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

Directions at cooking.nytimes.com

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