mushroom-bourguignon-with-polenta A recipe from pageturnercookbooks.com with 365 ecookbooks

Name: mushroom-bourguignon-with-polenta A recipe from pageturnercookbooks.com with 365 ecookbooks
Total time: 80 min
Ingredients: 4 tablespoons butter or extra-virgin olive oil, plus more as needed; 2 pounds mixed mushrooms, such as portobello, shiitake or oyster, cut into 1-inch chunks; 2 cups peeled pearl onions; salt; freshly ground black pepper; 1 medium onion peeled and diced; 2 carrots, thinly sliced; 3 garlic cloves, minced; 1 tablespoon tomato paste; 2 ½ tablespoons all-purpose flour; 1 cup dry red wine (Pinot noir, or Beaujolais); 1 ½ cups beef, mushroom or vegetable broth; 1 tablespoon soy sauce; 2 teaspoons fresh thyme leaves, chopped; 1 bay leaf; Polenta for serving; Chopped parsley, for serving

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Ingredients

4 tablespoons butter or extra-virgin olive oil, plus more as needed
2 pounds mixed mushrooms, such as portobello, shiitake or oyster, cut into 1-inch chunks
2 cups peeled pearl onions
salt
freshly ground black pepper
1 medium onion peeled and diced
2 carrots, thinly sliced
3 garlic cloves, minced
1 tablespoon tomato paste
2 ½ tablespoons all-purpose flour
1 cup dry red wine (Pinot noir, or Beaujolais)
1 ½ cups beef, mushroom or vegetable broth
1 tablespoon soy sauce
2 teaspoons fresh thyme leaves, chopped
1 bay leaf
Polenta for serving
Chopped parsley, for serving