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mushroom bourguignon

Smitten Kitchen
  • minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

2 tbsp

butter

2 lb

portobello mushrooms

1/2

carrot

1 small

yellow onion

2 cloves

garlic

1 cup

full bodied red wine

2 cups

vegetable broth

2 tbsp

tomato paste

1/2 tsp

fresh thyme leaves

1 1/2 tbsp

flour

1 cup

pearl onions

1 serving

egg noodles