1. Clean the mushrooms and cut into 1 inch (2,5cm) large pieces. If you want to use dried mushrooms let them soak in warm water overnight and drain them well before using. Peel the onions and set aside. Wash the carrot and cut into thin slices. Wash and dry the leek and cut into rings. Peel the garlic and cut into thin slices. Set all aside.

 

2. Add about 2 tablespoons of the olive oil to a large Dutch oven or pot and set the heat to medium-high on the stove. Add about 1/3 of the mushrooms and onions and cook them until browned quite a bit. Works best if you do not move them for a while (2-3 minutes) so they can get some color and then flip everything to get some color on the other side (2-3 minutes)… but do not burn them. Take everything out and add some more olive oil and the second batch of mushrooms and onions – repeat, take out again and then once more with the remaining stuff. Collect all the cooked mushrooms and onions in a bowl.

 

3. Reduce the heat a bit, add some more oil and then add the leek rings and carrot slices. Cook until soft and slightly caramelized. Add the garlic and cook for a minute or so, then add the tomato paste and stir until everything is well coated with the paste and cook for another minute or so – do not burn the tomato paste or it will taste bitter. Sprinkle the flour over the carrots and leeks, stir in and cook another minute. Deglaze with the red wine and veggie broth. Add the mushrooms and onions back to the pot as well as the soy sauce, thyme branches, bay leaves and season with salt and pepper. Let cook lightly for about 45 minutes until the sauce has thickened and the onions are soft. Before serving, remove bay leaves and season with more salt, pepper or soy sauce if needed.

 

4. For the polenta preheat the oven to 325°F (160°C). Add the water, butter, and salt to a large pot (one you can place in the oven) and bring to a boil. Remove the pot from the heat and gradually add the polenta and stir in. Place again on the stove and let bubble up once more, then place in the oven and bake for 20 minutes. Take out of the oven and stir in the grated parmesan cheese, season with salt and pepper if needed.

 

5. To serve the dish add some polenta on a plate and spread out a bit, then add the mushroom bourguignon on top and sprinkle with some chopped parsley.