Portobello Bourguignon

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2 tablespoons olive oil

1 1/2 pounds portobello or cremini mushrooms, or a mixture of the two, stems removed, cut into 1/2-inch thick slices

Kosher salt

Freshly ground pepper

1 tablespoon butter

2 sprigs thyme

1 sage leaf

1 sprig rosemary

1 large carrot, peeled and roughly diced (about 1 cup)

1 cup frozen pearl onions, thawed (see Note)

1 tablespoon tomato paste

3 cloves garlic, peeled and thinly sliced

1 cup red wine

1/4 cup Madeira

1 1/2 cups unsalted or low-sodium beef broth

1/2 cup Onion Puree (see recipe in article link at right)

Sour cream, optional garnish

Snipped chives, optional garnish

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