Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 grams) butter, softened
- 2 pounds (905 grams) Portobello mushrooms, in 1/4-inch slices (you can use cremini instead)
- 1 cup (115 grams) 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 (235 ml) full-bodied red wine
- 2 tablespoons (35 grams) 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 (12 grams) all-purpose flour
- Egg noodles, for serving
- Sour cream and chopped chives or parsley, for garnish (optional)
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