mushroom bourguignon

Here's another cozy meal for chilly fall nights, and this one's a keeper. One of my all-time favorite meals is this delicious beef bourguignon, and it's definitely hard to beat when it comes to comfort food. However, with all that time the meat needs to braise to get tender and yummy, it's not realistic for a weeknight. Which is what makes this so great- it's just as flavorful and wonderful, but so much easier for a weeknight.

Enjoy, my dears!

Mushroom Bourguignon (just barely tweaked from The Smitten Kitchen Cookbook)
serves 4-6

you'll need:
2 tablespoons olive oil, divided
2 tablespoons butter, softened and divided
2 lbs. cremini mushrooms, sliced
1 cup pearl onions, thawed if frozen
1/2 carrot, grated
1 small yellow onion, diced
1 teaspoon fresh thyme leaves, plus more for garnish
4 cloves garlic, minced
1 cup red wine
2 cups beef broth (or vegetable broth to make this a vegetarian meal)
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
pasta of your choice, for serving
sour cream, for serving

Heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat in a Dutch oven or large, heavy pot. Sear the mushrooms and pearl onions for 3-4 minutes (mushrooms should get some color on them, but not release any liquid yet). Remove from the pan.

Lower heat to medium and add 1 tablespoon olive oil. Add onions, carrots, and thyme to the pot with some salt and pepper. Cook for 10 minutes, stirring occasionally. Add garlic and cook 1 more minute.

Add the wine to the pot, scraping the bottom to release any bits. Turn the heat to high and reduce the wine by half. Stir in the tomato paste and broth. Add back mushrooms and pearl onions, along with any juices they've collected. Bring to a boil, then lower the heat and simmer for 15-20 minutes.

Combine remaining butter and the flour with a fork; stir it into the stew. Simmer for 10 more minutes, or until sauce thickens to desired consistency.

To serve, spoon the stew over pasta of your choice. Add a dollop of sour cream and garnish with thyme leaves.

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