Mushroom Bourguignon
- 1 3/4 pound assorted mushrooms, such as cremini, portobello, shiitake or porcini, trimmed and cut into chunks
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon fine sea salt, divided
- 2 carrots, diced
- 1 large onion, diced
- 5 cloves garlic, chopped
- 1/4 cup tomato paste
- 1 1/2 cup red wine
- 1 1/2 cup vegetable broth or mushroom broth
- 3/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 8 ounces egg noodles, cooked according to package directions
In a large pot, heat 1 1/2 tablespoons of the oil over medium heat.
Add mushrooms and 1/2 teaspoon of the salt and cook, stirring frequently, until mushrooms brown and have released most of their liquid, about 12 minutes.
Transfer to a bowl.
Add remaining 1 tablespoon oil to the pot and place over medium-high heat.
Add carrots, onion and garlic; cook stirring frequently, until onion is golden, 8 to 10 minutes.
Add tomato paste and cook, stirring, until the color deepens slightly, about 2 minutes.
Stir in wine and simmer until reduced by about half.
Return mushrooms to the pot and add broth, thyme, pepper and remaining 1/4 teaspoon salt.
Bring to a boil, lower heat and simmer uncovered, stirring occasionally, until sauce is very thick, about 20 minutes.
Serve over noodles.
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- 1 3/4 pound assorted mushrooms, such as cremini, portobello, shiitake or porcini, trimmed and cut into chunks
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon fine sea salt, divided
- 2 carrots, diced
- 1 large onion, diced
- 5 cloves garlic, chopped
- 1/4 cup tomato paste
- 1 1/2 cup red wine
- 1 1/2 cup vegetable broth or mushroom broth
- 3/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 8 ounces egg noodles, cooked according to package directions