Mushrooms Bourguignon | Sonoma-Cutrer Vineyards

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 oz dried porcini mushrooms softened in warm water
• 1 lb cremini mushrooms rinsed and halved
• 1 c pearl onions (thawed if frozen)
• 2/3 c finely diced celery (save leaves for garnish)
• 1/2 c chopped shallots
• 1 tsp dried thyme or Herbs de Provence
• Kosher salt
• Freshly ground black pepper
• 1 tbsp finely chopped garlic
• 1-1/4 c hearty red wine
• 1 tbsp tomato paste
• 2 c beef or chicken broth or a browned vegetable stock for vegetarian
• 1 tbsp corn starch mixed with 3 tbsp water or red wine to make a slurry
• Buttered egg noodles for serving
• Garnish: celery leaves, crème fraîche and chopped chives if desired