Mushroom Bourguignon
Ingredients
| 2 tbsp olive oil |
| 2 tbsp butter |
| ½ kg portobello mushrooms |
| ¼ whole carrot |
| 1 small onion |
| 1 large shallot |
| 1 pinch salt |
| 1 pinch pepper |
| 2 cloves garlic |
| 1 cup red wine (optional) |
| 1 cup beef stock |
| 1 tbsp tomato paste |
| ½ tsp thyme leaves |
| ½ tbsp plain flour |
| 1 tbsp sour cream |
| 1 tsp chives |
Preparation
Read full directions on Two Spoons at https://twospoons.wordpress.com/2009/04/12/smitten-with-sks-mushroom-bourguignon/
