I knew I had to try this recipe when I stumbled across it.  Mushrooms in a rich broth?  Yes, please.  I modified it a tiny bit: I doubled the amount of broth because I thought it was too dry.

Ingredients

• 2 tablespoons olive oil, divided
• 2 tablespoons butter, softened, divided
• 2 pounds portobello mushrooms, in 1/4-inch slices (you can use cremini, white, or a mix)
• 1 cup pearl onions, peeled (thawed if frozen) (or 1 leek, white and light green parts only, finely diced)
• 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
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 1-1/2 tablespoons all-purpose flour
• egg noodles, for serving

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven over high heat. Sear the mushrooms and pearl onions (or leeks) until they begin to darken, but not yet release any liquid: about three or four minutes. Remove them from the pan.

Lower the flame to medium and add the second tablespoon of olive oil.  Add the carrots, onions, thyme, salt and pepper to taste, to the pan. Cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for one more minute, until fragrant.

Add the wine to the pot, then turn the heat to high and reduce the liquid by half. Stir in the tomato paste and the broth. Return the mushrooms and onions to the pan with any juices that have collected.  Bring the stew to a boil, then reduce the temperature to simmer for 20 minutes.  The mushrooms will be very tender.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes, or until it has reached the desired consistency.  Season to taste.