Mushroom Bourguignon

I have to apologize. This is only the third recipe in the challenge and I'm already behind.  I have a good excuse, I promise! I have the flu. Yesterday all I did was sit on the couch and drink ginger ale and eat crackers. I couldn't even think about writing a blog, nevermind cooking. The challenge rules were amended to state that if I can't look at food without feeling ill I don't have to cook. Good plan.
I'm still not feeling well, so the odds are that there won't be a recipe tonight either, but I can get this blog written for you.

The recipe from the third night of the challenge is Mushroom Bourginon. Once again this is from the smitten kitchen cookbook. Just buy it already! (I should get commission...) I don't know what the rules are about the copyrights for recipes, so if you are enjoying the recipes I make out of this book, please do buy it. If it helps the entire last third of the book is dedicated to sweets.
This was so much better than I thought it would be. It was rich and yummy and you wouldn't have known there was no meat in it. Bob was really impressed. It was so satisfying. Because there are only two of us I cut the recipe in half and it was the perfect amount. I did add quite a bit of black pepper because we like the spice, but season it to your taste. Serve it over yummy egg noodles.

Mushroom Bourguignon - the smitten kitchen cookbook
As I said, I cut the amounts in half for the two of us, it worked really well. This recipe will serve 4.

2 tbs olive oil
2 tbs softened butter (Since I am lactose intolerant I use Earth Balance margarine in place of butter)
2 lbs portobello or crimini mushrooms (I used crimini)
1 c. pearl onions peeled, thawed if frozen
1/2 carrot finely diced
1 small yellow onion, finely diced
1 tsp fresh thyme leaves or 1/2 tsp dried
salt and pepper
2 minced garlic cloves
1 c. full bodied red wine (I used a pinot noir)
2 tbs tomato paste
2 c vegetable stock
11/2 tbs all-purpose flour

Heat 1 tbs oil and 1tbs butter in heavy saucepan over high heat. Sear mushrooms and pearl onion just until they begin to take on some color, about 3-4 min. Remove from pan and set aside.

Lower flame to medium, add second tablespoon of olive oil. Add carrot, onion, thyme, a few pinches of salt and pepper to the pan and cook for 5 min, stirring occasionally, until the onion is lightly browned. Add garlic and cook for one more minute. Seasons with salt and pepper.
Add wine to pot, scraping any stuck bits off the bottom, then turn heat all the way up and reduce it by half. This should take about 4 - 5 minutes. Stir in stock and tomato paste. Add back mushrooms and pearl onions with any juices that have collected and bring to a boil. Reduce temperature so it simmers for 10-15 minutes or until mushrooms and onions are very tender.

Combine flour and remaining butter with a fork; stir this into the stew. Season to taste with salt and pepper. Lower the heat, simmer for 10 more minutes. If sauce is too thin, boil it down to reduce to a "coating" consistency. Season with salt and pepper if needed.
Serve over egg noodles, dollop with sour cream, if desired and sprinkle with chives or parsley.