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'Smitten Kitchen's Mushroom Bourguignon

Kate Williams
  • minutes
  • Serves 4

INGREDIENTS

1/2

Carrot

2

Garlic cloves

1 cup

Pearl onions

2

lbs Portobello mushrooms

1

Sour cream and chopped chives or parsley

1 tsp

Thyme, fresh leaves

1

Yellow onion, small

2 cups

Beef or vegetable stock

2 tbsp

Tomato paste

1

Egg noodles

1 1/2 tbsp

All-purpose flour

1

Black pepper, Freshly ground

1

Table salt

2 tbsp

Olive oil

2 tbsp

Butter

1 cup

Full-bodied red wine