Mushroom Bourguignon
Servings: 4
Ingredients
- 2 Tbs olive oil divided
- 2 Tbs unsalted butter divided
- 2 pounds mixed mushrooms bite-sized pieces
- 1 cup pearl onions, peeled
- 1/2 carrot, finely diced
- 1 shallot, finely diced
- kosher salt
- freshly ground black pepper
- 2 cloves garlic, minced
- 1 cup red wine cabernet sauvignon, for example
- 2 cups vegetable stock
- 2 Tbs tomato paste
- 1/2 tsp dried thyme
- 1 1/2 Tbs all-purpose flour
- egg noodles for serving
Instructions
- Heat one tablespoon oil and butter in a large saucepan over high heat. Add mushrooms and sear until they begin to turn golden, 2-3 minutes. Transfer to a large bowl.
- Add pearl onions to the pan and sear until browned in spots. Transfer to the bowl holding the mushrooms.
- Lower heat to medium, and add the remaining tablespoon of oil. Add carrots, shallot, and thyme. Season with salt and pepper. Cook until carrots are tender and shallots are beginning to brown, Add garlic and cook an additional minute.
- Add wine and stir to scrape up any stuck bits. Lower heat to medium low and simmer until wine is reduced by half.
- Stir in tomato paste and broth. Stir in the pearl onions and mushrooms, along with any liquids. Simmer until mushrooms are tender, about 20 minutes.
- Mash the flour together with the remaining tablespoon of butter and stir into the soup. Simmer an additional 10 minutes to thicken. Season with salt and pepper to taste.
- Serve over egg noodles.