Mushroom Bourguignon

🥘 Ingredients

• olive oil 1 Tbsp
• butter 1 Tbsp
• portobello mushrooms 2 pounds
• olive oil 1 Tbsp
• carrot ½ half
• small yellow onion 1
• fresh thyme leaves 1 tsp
• salt
• black pepper
• garlic cloves 2
• full-bodied red wine 1 cup
• tomato paste 2 Tbsp
• beef or vegetable broth 2 cups
• pearl onions 1 cup
• butter 1 Tbsp
• all-purpose flour 1 ½ Tbsp
• egg noodles
• sour cream
• chives or parsley

1. 1

   Heat olive oil and butter (softened) in a medium Dutch oven or heavy saucepan over high heat. Sear portobello mushrooms (in 1/4-inch slices, stems saved for another use) until they begin to darken, but not yet release any liquid, about 3 to 4 minutes . Remove the mushrooms from the pan and set aside.
2. 2

   Lower the heat to medium and add olive oil . Toss carrot (finely diced), small yellow onion (finely diced), fresh thyme leaves (or 1/2 tsp dried), a few good pinches of salt , and several grinds of black pepper into the pan. Cook, stirring occasionally, until the onions are lightly browned, about 10 minutes . Add garlic cloves (minced) and cook for just 1 minute more.
3. 3

   Add full-bodied red wine to the pot, scraping any stuck bits off the bottom. Turn the heat up to high and reduce the wine by half. Stir in tomato paste and beef or vegetable broth . Add back the seared mushrooms with any juices that have collected. Once the liquid has boiled, reduce the temperature to low so it simmers for 20 minutes , or until the mushrooms are very tender. Add pearl onions (peeled) and simmer for 5 minutes more.
4. 4

   Combine the remaining butter (softened) and all-purpose flour with a fork until fully incorporated (creating a beurre manié). Stir the flour-butter paste into the stew. Simmer over low heat for 10 minutes more. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
5. 5

   To serve, spoon the stew over a bowl of cooked egg noodles (for serving). Dollop with sour cream (optional) and sprinkle with chopped chives or parsley (optional, for garnish).