Mushroom Bourguignon
Photo © Deb Perelman
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 1/2 carrot, finely diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1 1/2 tablespoons all-purpose flour
- 1 cup pearl onions, peeled (thawed if frozen)
- Egg noodles, for serving
- Sour cream and chopped chives or parsley, for garnish (optional)
- This recipe is vegetarian
- Produce
- Carrot (1/2)
- Garlic (2 cloves)
- Pearl onions (1 cup)
- Sour cream and chopped chives or parsley (1)
- Thyme, fresh (1 teaspoon)
- Yellow onion, small (1)
- Canned Goods
- Beef or vegetable broth (2 cups)
- Tomato paste (2 tablespoons)
- Cooking & Baking
- All-purpose flour (1 1/2 tablespoons)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Egg noodles (1)
- Dairy
- Butter (2 tablespoons)
- Beer, Wine & Liquor
- Full-bodied red wine (1 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 15, 2009 (4 years ago).
557 people saved this recipe.
