Deb Perelmans Mushroom Bourguignon

Ingredients

• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, softened, divided
• 2 pounds portobello or cremini mushrooms, sliced ¼ inch thick
• 1 cup pearl onions (thawed if frozen)
• 1 small yellow onion, finely chopped
• 1/2 carrot, finely chopped
• 1 teaspoon thyme leaves
• Kosher salt and freshly ground pepper
• 2 garlic cloves, finely chopped
• 1 cup full-bodied red wine
• 2 cups beef or vegetable broth (beef broth is traditional, but use vegetable to make it vegetarian; the dish works with either)
• 2 tablespoons tomato paste
• 1 1/2 tablespoons all-purpose flour
• Egg noodles, for serving (buttered potatoes or farro work well too)
• Sour cream and chopped chives or parsley, for garnish (optional)

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