Deb Perelmans Mushroom Bourguignon

Deb Perelman's Mushroom Bourguignon

Deb Perelman's Mushroom Bourguignon


Serves 4

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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