Mushroom Bourguignon

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Nutrition per serving    (USDA % daily values)
CAL
447
FAT
71%
CHOL
43%
SOD
9%

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Ingredients for 4 servings

2 tablespoons olive oil

2 tablespoons butter, softened

2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)

1/2 carrot, finely diced

1 small yellow onion, finely diced

2 cloves garlic, minced

1 cup full-bodied red wine

2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)

2 tablespoons tomato paste

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

1 1/2 tablespoons all-purpose flour

1 cup pearl onions, peeled (thawed if frozen)

Egg noodles, for serving

Sour cream and chopped chives or parsley, for garnish (optional)

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