Mushroom Bourguignon

This going to be one of those posts with bad photos because I got hungry. Oops.

After neglecting this blog for more than a week, I'm just going to go ahead and post another adapted smitten kitchen recipe. This one is awesome, by the way. She says it's for winter. I made it for spring. Really tasty no matter the season.

Ingredients:
2 tablespoons olive oil
2 tablespoons butter, softened
2/3 pound portobello mushrooms, cut into 1 inch squares
1/3 pound baby bella mushrooms, quartered
1/2 carrot, diced
4 shallots, diced
5 cloves garlic, minced
1 cup red wine
2 cups chicken broth, really any kind will do
2 tablespoons tomato paste
1 tablespoon dried dill
1 1/2 tablespoons all-purpose flour
1 cup frozen pearl onions
Whole wheat, no yolk egg noodles, for serving



Since this is already shaping up to be a lazy post, I'm just going to let you follow smitten's instructions. They're perfect anyway.