Mushroom Bourguignon

Serves 2-4

2 tbsp olive oil
2-3 tbsp butter
1 lb portobello mushrooms, sliced about 1/4 of an inch thick
1 carrot, finely chopped
1 large yellow onion, chopped
2 cloves garlic, chopped
1.5 - 2 cups beef stock
1 tbsp tomato paste
1/4 tsp dried thyme
1/2 tbsp all-purpose flour
1 tsp of salt (or more, depending on the salt level in your broth)
Freshly ground black pepper
Egg noodles for serving
Sour cream and chopped parsley or chives for garnish


1. Heat half the oil and butter in a large, deep saucepan on medium high heat. Throw in the sliced mushrooms and stir till they are darkened, but do not give off any liquid (about 2 mins). Remove from the pan and set aside.

2. Lower the heat to medium and add the rest of the oil. Saute the carrots and onions with thyme, salt and pepper, until the onions are golden. Add in the garlic and cook for another minute.

3. Add a 1/2 cup of beef stock to the pan, scraping any stuck bits off the bottom. Turn the heat up and let the mixture reduce for 2 mins. Mix in the tomato paste, the rest of the broth and the browned mushrooms. Bring to a boil, then reduce heat to medium low and let the whole thing simmer for 10 mins.

4. Add remaining butter to the pan and sprinkle flour over the top, quickly stirring in. Simmer for another 3-4 mins. Taste, and season further with salt & pepper if needed. To serve, get yourself a bowl of warm, buttery egg noodles, spoon the mushroom bourguignon over the top, and garnish with a dollop of sour cream and a sprinkling of chives or parsley.