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mushroom bourguignon


2 Tbs olive oil
2 Tbs butter (or oil for vegans)
half a kilo of portobello mushrooms, in half-centimetre slices
1/4 carrot, finely diced/chopped
1 small yellow onion, finely diced
1 large shallot, finely chopped (or just use 1 large yellow onion rather than small)
salt and black pepper
2 cloves garlic, finely diced
1 c full-bodied red wine (optional)
1 c beef or vegetable stock (both work, I used vege), 1 1/2 c if not using wine
1 Tbs tomato paste
1/2 tsp fresh thyme leaves (1/4 tsp dried)
1/2 Tbs plain flour
Pasta of choice for serving
Sour cream and chopped chives, parsley, or thyme for garnish (optional)



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