Created by our Cooks in the Field Urban Foodie, Joy Martin, this is a French-Korean fusion interpretation of the classic Boeuf Bourguignon popularized by Julia Child. Gojuchang, a Korean fermented red pepper paste, gives the sauce a smoky, savory backbone with a gentle, warming heat. Bourguignon is all about building a flavorful sauce, so choose the tastiest wine and vegetable broth you can find for a truly spectacular meal. Serve over noodles or mashed potatoes, or alongside a generous piece of crusty baguette.
2 cups Pinot Noir wine, divided
4 TBS Olive oil, divided
1 (16 oz.) bag Frozen pearl onions
8 ounces Shiitake mushrooms, stems removed, small caps halved and larger caps quartered
8 ounces Cremini mushrooms, stems trimmed, small caps halved and larger caps quartered
2 TBS Gojuchang (Korean Fermented Red Pepper Paste)
1 Field Roast Wild Mushroom Quarter Loaf, halved lengthwise and sliced into 1/4"-thick pieces
4 cloves Garlic, minced
8 ounces Carrots (about 3-4 medium), halved lengthwise and sliced into 1/4"-thick pieces
4 cups Vegetable broth (can use 4 cups water plus 2 tsp bouillon paste)
1 1/2 tsp Dried thyme
1 TBS Cornstarch
Chopped parsley, for garnish (optional)
Bring large heavy-bottomed pot over medium-high heat. Add 1 tablespoon of oil, then add the pearl onions and 1/8 teaspoon of salt, tossing to coat in the oil. Cook onions for 7-10 minutes, stirring occasionally, until golden brown in spots (they won't brown evenly, and that's fine). Deglaze pot with 1/4 cup wine, cooking briefly to reduce wine and coat onions in the wine glaze. Transfer onions and glaze to a large bowl and return pot to heat.
Add another tablespoon of oil to the pot, followed by the shiitake mushrooms and 1/8 teaspoon of salt. Cook, stirring occasionally, until mushrooms are golden brown and have released their moisture, about 5 minutes. Deglaze the pot with 1/4 cup wine, cooking briefly to reduce wine and coat mushrooms in the wine glaze. Transfer mushrooms and glaze to the bowl with the onions and return pot to heat. Repeat this cooking process with the cremini mushrooms (add 1 tablespoon oil, cook mushrooms with 1/8 teaspoon salt, deglaze with 1/4 cup wine) and transfer the cremini mushrooms and glaze to the bowl of onions and shiitakes.
Return pot to heat. Add the remaining tablespoon of oil, followed by the gojuchang, garlic, and thyme. Cook briefly until aromatic, then add the raw carrots along with the cooked onions and mushrooms. Stir to coat with the gojuchang mixture. Add the remaining wine and stir to deglaze the pot. Add the vegetable broth and cover pot. Bring to a boil, then reduce heat to a simmer. Simmer covered for 10 minutes, then stir in the sliced Wild Mushroom Quarter Loaf. Cover pot and simmer for an additional 5-10 minutes, or until carrots are tender and quarter loaf is heated through.
Use a slotted spoon to remove all of the quarter loaf, onions, mushrooms, and carrots from the pot, leaving the sauce in place (the same bowl you were using earlier for the vegetables is a good spot for them to hang out). Transfer 1/2 cup of the remaining sauce to a small bowl and whisk in the cornstarch until dissolved. Stir the cornstarch slurry into the simmering sauce and stir until thickened, 1 or 2 minutes. Add back the quarter loaf, onions, mushrooms, and carrots and stir to combine. Serve immediately with noodles, mashed potatoes, or crusty bread.