Mushroom Bourguignon

Mushroom Bourguignon

2T butter brown:
2 pounds mushrooms in two batches - remove from pan

Brown:
8 oz pearl onions - remove from pan

Salt and pepper above.

1 T butter
1 large leek - white and light green parts diced
2 carrots - thinly sliced
Saute until soften.

Add:
2 minced garlic cloves

Saute for 1 minute. Add:

1 T tomato paste
1 1/2 c dry red wine
1 1/2 c broth
1 t tamari
1/2 t dried thyme

Simmer for 40 minutes.
To thicken make 3T cornstarch slurry during last 5 min.