Smitten Kitchens Mushroom Bourguignon Recipe

Ingredients

• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30g) butter, softened
• 2 pounds (905g) Portobello mushrooms, in 1/4-inch slices (you can use cremini instead)
• 1 cup (115g) pearl onions, peeled (thawed if frozen)
• 1/2 carrot, finely diced
• 1 small yellow onion, finely diced
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• Table salt
• Freshly ground black pepper
• 2 garlic cloves, minced
• 1 cup (235ml) full-bodied red wine
• 2 tablespoons (35g) tomato paste
• 2 cups (475 ml) beef or vegetable stock (beef broth is traditional, but use vegetable to make it vegetarian; the dish works with either)
• 1 1/2 tablespoons (12g) all-purpose flour
• Egg noodles, for serving
• Sour cream and chopped chives or parsley, for garnish (optional)

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