2 tbsp olive oil
2 tbsp butter
2 pounds portobello mushrooms, in 1/4-inch slices
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups vegetable broth
2 tbsp tomato paste
1 tsp fresh thyme leaves (1/2 tsp dried)
1 1/2 tbsp all-purpose flour
1 cup pearl onions, boiled and peeled
Egg noodles, for serving
Sour cream and chives or parsley, for garnish
- Heat one tablespoon of olive oil and one tablespoon of butter in Dutch oven, over high heat.
- Sear the mushrooms until they begin to darken, but not yet release any liquid, about 3-4 minutes. Remove from pan.
- Lower heat to medium and add one tablespoon of olive oil. Toss the carrots, onions, thyme, salt, and black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add garlic.
- Add the wine to the pot, then turn the heat up and reduce it by half. Stir in the tomato paste and broth. Add back the mushrooms with any juices that have collected. Once the liquid has boiled, reduce the temperature and simmer for 20 minutes, or until mushrooms are very tender. Add boiled and peeled pearl onions and simmer for five minutes more.
- Stir flour and 1 tbsp butter into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
- To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream, and sprinkle with chives or parsley.