Mushroom Bourguignon

Mushroom Bourguignon

Barely adapted from SmittenKitchen

Ingredients

Serves 4

3 tablespoons olive oil, divided

2 tablespoons butter, softened

2 lbs / 900 gr cremini mushrooms, rubbed, stem trimmed, and sliced into ¼-inch slices

1 small carrot, peeled and diced

1 small onion, finely chopped

2 garlic cloves, minced

1 cup / 250 ml full-bodied red wine

2 cups / 500 ml vegetable broth

2 tablespoons tomato paste

1 teaspoon thyme

1 rounded teaspoon arrowroot powder (or cornstarch)

1 cup pearl onions, thawed and peeled

Directions

Heat one tablespoon of olive oil and one tablespoon of butter in a heavy-bottomed saucepan over high heat.

Add the mushrooms and sear until they begin to darken but do not release any liquid, about 3 minutes.

Transfer to a bowl and set aside.

Wipe the saucepan clean and return to the heat.

Lower the flame to medium and add one tablespoon of olive oil.

Add carrots, chopped onion, thyme and a few pinches of salt. Cook for 10 minutes, stirring every now and then, until the onions are lightly browned.

Add garlic and cook for one more minute.

Add the wine, turn the heat all the way up and reduce by half - scraping any stuck bits off the bottom.

Stir in tomato paste and vegetable broth.

Add back the mushrooms along with their liquid and simmer 20 minutes.

In the meantime, in a medium skillet heat the remaining tablespoon of olive oil over high heat. Add pearl onions and sear on both sides about 6 to 8 minutes. You want the pearl onions to brown.

Add seared pearl onions to the stew and simmer for 5 more minutes.

In a small bowl combine the remaining tablespoon of butter with arrowroot (or cornstarch) with a fork. Stir it into the stew.

Lower the heat and simmer for 3 minutes or until it reaches the right consistency.

Serve over mashed cauliflower, mashed potatoes, or your favourite noodles.