Mushroom Bourguignon

Adapted from Smitten Kitchen

Normally I end up with a little more f the “gravy” when I cook this recipe; I think next time I’ll make sure to sear the mushrooms a little better. I omitted the pearl onions this go round since they’re not my favorite part of the recipe. If you’re a fan then of course add them back in.

Serves 4
3 tablespoons olive oil
2 pounds portabello mushrooms, sliced into ¼ inch slices
½ carrot, finely chopped
1 small yellow onion, finely chopped
2 cloves garlic, minced

1 cup full bodied red wine
2 cups vegetable broth
2 tablespoons tomato paste
3-4 sprigs fresh thyme (or ½ teaspoon dried)
1 tablespoon butter
1 ½ tablespoons all purpose flour
1 cup pearl onions, peeled and thawed if frozen (optional)
Egg noodles, cooked

Heat two tablespoons olive oil in a medium dutch oven or large sauce pan over high heat. Sear the mushrooms for about three or four minutes or until they start to darken. Before they begin to release much liquid remove from heat and set aside.

Lower the heat to medium and add in another tablespoon of olive oil. Saute the carrots, onion, thyme, salt and pepper for about 10 minutes until the onions are lightly browned. Add the garlic and cook for another minute.

Add the wine to the vegetables and turn the heat back up. Reduce it by half, scraping the bottom of the pot to remove any bits that are stuck. Add in the tomato paste and the broth. Remove the thyme sprigs (if using fresh) and add back in the mushrooms (and any juices that have collected) and simmer the mixture for 20 minutes, or until the mushrooms are very tender. Add in the pearl onions (if using).

Combine the tablespoons of butter and flour and stir it into the stew. Lower the heat and simmer for 10 minutes, or until the sauce is thick and has a nice consistency. Spoon the mixture over egg noodles.

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