mushroom & veg burgundy

Although, it is summer - and it is hot - and humid - I had an overwhelming craving for a bourguignon or burgundy dish this week. In trying to keep it a bit lighter, I added some fresher seasonal options instead of the traditional beef or even just mushroom.

2 tablespoons EVOO, divided
4 tablespoons butter, divided
1 1/2 pounds baby portabello (or button) mushrooms, sliced
1 medium yellow onion, diced 
2 large carrots, diced 1 teaspoon thyme, dried
1 1/2 cloves garlic, minced
1 750-ml bottle of red wine 
2 cups vegetable broth
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup pearl onions, frozen
1 cup cherry tomatoes, sliced
S&P to taste

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large saucepan over high heat. Add mushrooms and saute for approximately 4 minutes until golden. Remove from pan and set aside. On medium heat, add 1 tablespoon of olive oil along with carrots, onions and thyme. Season with salt and pepper (approximately 1/2 teaspoon each). Saute for about 10 minutes. Add garlic and cook for 1 minute. Pour in wine and increase heat to high. Simmer for 5 minutes until liquid is reduced by half. Add mushrooms, pearl onions, broth and tomato paste. Reduce heat to medium-low and simmer for 20 minutes. In a separate small saucepan, combine 2 tablespoons butter with flour on high heat to make a roux. Whisk for a minute to make a roux. Stir roux to mushroom/wine mixture and add tomatoes. Simmer for another 10 minutes. Season with salt and pepper. Serve over egg noodles - makes about 4 servings.