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'Smitten Kitchen's Mushroom Bourguignon

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'Smitten Kitchen's Mushroom Bourguignon

Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 grams) butter, softened
  • 2 pounds (905 grams) portobello mushrooms, in 1/4-inch slices
  • 1 cup (115 grams) pearl onions, peeled (thawed if frozen)
  • 1/2 carrot, finely diced
  • 1 small yellow onion, finely diced
  • 1 teaspoon fresh thyme leaves,or 1/2 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)
  • 1 1/2 tablespoons (12 grams) all-purpose flour
  • egg noodles, for serving
  • sour cream and chopped chives or parsley, for garnish (optional)
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Published 2014-09-09 12:35:38 (2 years ago).

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