Mushroom bourguignon with polenta | epicuriantime.com

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 and 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 teaspoon fresh thyme leaves, chopped
• 1 bay leaf
• Polenta for serving
• Chopped parsley, for serving
• recipeIngredient ends