Mushrooms Bourguignon

Winter suddenly went all gung-ho on Chicago. We were holding steady at a balmy 25-30 degrees every day, with minimal snow cover, then Mother Nature suddenly remembered she enjoys pummeling the Windy City with below zero temps, ice storms, and dense snowfall.

There's a large patch of ice on the sidewalk with my buttprints stamped on it.

My delight in finding this recipe was palpable. Hearty and comforting were the keys words here, especially while sitting on a not-quite-thawed backside. This dish could be made completely vegetarian, but those two little strips of bacon really amp up the comfort factor. Bring it on, Winter.

Mushrooms Bourguignon   Serves: 2
1 T. olive oil, divided
1 lb. button mushrooms, sliced
1 small carrot, diced
1/2 yellow onion, finely chopped
1/4 cup frozen pearl onions
2 slices bacon, cooked and crumbled
1/2 cup red wine
1 cup chicken broth
1 T. tomato paste
1/4 t. dried thyme
1 T. flour
Salt
2 T. goat cheese
Egg Noodles
1.) Heat 1/2 T. olive oil in a pot over high heat. Add mushrooms and sear for 3-4 minutes, or until golden but not losing much liquid. Remove and set aside.
2.) Lower heat to medium and add remaining olive oil. Saute carrots, onions, thyme, and a pinch of salt until onions are light brown. 7-8 minutes.
3.) Add wine and let the liquid reduce by half. Add tomato paste and broth, then dump in the mushrooms, bacon, and pearl onions. Simmer for about 10 minutes.
4.) Whisk the flour with about 2 T. water and pour into the stew. Simmer until thickened, 10-15 minutes.  Serve over egg noodles and top with goat cheese.

adapted from: A Cozy Kitchen