Mushroom Bourguignon | Josh’s Recipes | Umami

Ingredients

• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 grams) butter, softened
• 2 pounds (905 grams) portobello mushrooms, in ¼-inch slices (you can use cremini instead)
• 1 cup (115 grams) pearl onions, peeled (thawed if frozen)
• ½ carrot, finely diced
• 1 small yellow onion, finely diced
• 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
• Table salt
• Freshly ground black pepper
• 2 garlic cloves, minced
• 1 cup (235 ml) full-bodied red wine
• 2 tablespoons (35 grams) tomato paste
• 2 cups (475 ml) beef or vegetable stock (beef broth is traditional, but use vegetable to make it vegetarian; the dish works with either)
• 1½ tablespoons (12 grams) all-purpose flour
• Egg noodles, for serving
• Sour cream and chopped chives or parsley, for garnish (optional)