- 1 cup loosely packed dried porcini mushrooms
- 3 cups no-chicken stock or vegetable stock
- 1 fresh bay leaf
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 2 pounds fresh cremini or white mushrooms, sliced 1/4-inch thick
- 4 shallots or 1 onion, finely chopped
- 1 medium carrot, peeled and grated or finely chopped
- 4 cloves garlic, chopped
- 2 tablespoons thyme leaves, chopped
- 7 to 8 leaves sage, thinly sliced
- Salt and pepper
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 cups red burgundy wine
- 1 cup pearl onions
- 1/2 teaspoon sugar
- A small handful flat-leaf parsley, finely chopped
- 1/2 pound extra-wide egg noodles
- Minced chives, for garnishing noodles
In a saucepot, cover dried mushrooms with stock and add in a bay leaf. Bring to a boil and reduce heat to a simmer. Keep at a low boil to reduce liquid by a third and soften mushrooms, about 20 minutes. Remove mushrooms with slotted spoon and chop.
Heat olive oil, 2 turns of the pan, in a Dutch oven over medium-high heat. Add 2 tablespoons butter and melt it into hot oil. Add fresh sliced mushrooms to the pot and brown, 15-20 minutes. Add shallots, carrot, garlic, herbs, salt and pepper, and stir a few minutes to soften veggies. Stir tomato paste into vegetables and cook 1 minute then sprinkle in flour and combine well. Whisk in wine and cook to reduce by half. Add porcini-flavored stock and stir in porcinis. Simmer the stew until ready to serve.
Bring a large pot of water to a boil for the noodles.
Heat a small, nonstick skillet with 1 tablespoon of butter over medium heat. Add pearl onions and sauté to light golden. Add salt, a sprinkle of sugar and the parsley.
Salt the boiling water and cook egg noodles to just-tender. Drain and toss with remaining tablespoon of butter and chives.
Serve egg noodles in shallow bowls topped with mushroom Bourguignon and pearl onions.