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.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.