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The best part about this — well, besides all of it, if I can so humbly say — is that it’s a bourguignon without the heft of beef, but all of the indulgence. Plus, since you don’t need to braise it in the oven for three hours, it can be a weekday night dinner. And you can serve it to vegetarians. And nobody will miss a thing
Serves 4
2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)
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1st Keep
 Poached_and_Scrambled
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