Mushroom Bourguignon

Ingredients

• ¼ cup dried porcini (about 0.3 oz.) or other dried mushrooms
• 8 Tbsp. (1 stick) unsalted butter, divided
• 2½ lb. mixed mushrooms (such as crimini, button, portobello, and/or baby shiitake), cut into 1" pieces, divided
• 3 Tbsp. all-purpose flour
• 2 large carrots, peeled, sliced ½" thick on a deep diagonal
• 10 garlic cloves, finely chopped
• 1 14.4-oz. bag frozen pearl onions
• 2 Tbsp. double-concentrated tomato paste
• 1½ cups dry red wine (such as Burgundy)
• 5 sprigs thyme
• 1 dried bay leaf
• 1 Tbsp. soy sauce
• 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more
• Freshly ground pepper
• 2 Tbsp. extra-virgin olive oil
• 8–12 oz. maitake or oyster mushrooms, torn into bite-size pieces
• Mashed potatoes, cooked polenta, or buttered cooked egg noodles (for serving)
• Sherry vinegar or red wine vinegar (for drizzling)

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