Mushroom Lentil Bourguignon / Vegan

Lentil and Mushroom Bourguignon

1 tbsp olive oil
1 small onion finely chopped
2 tbsp butter (or olive oil for vegan version)
3 garlic cloves, crushed
1 tsp dried thyme
2 large portobello mushrooms, sliced
2 to 3 cups button, brown or cremini mushrooms, sliced
1/2 cup cooked brown lentils
1 cup red wine
1 tbsp flour
2 to 3 cups vegetable stock
1 tbsp tomato paste
1 to 2 cups pearl onions, peeled
Salt and pepper to taste
Sour cream and parsley for garnish (optional - omit sour cream for vegan version)

1. In a large, heavy skillet, heat a drizzle of oil and sauté the onion for 2 to 3 minutes, until soft. Add the butter, garlic, thyme and mushrooms and cook until the mushrooms release their liquid, soften and then start to brown. Add another drizzle of oil if the pan seems too dry.

2. Add the lentils and cook for 1 or 2 minutes, then add the wine and cook for a few minutes more, scraping any browned bits off the bottom of the skillet, until the wine has almost cooked off. Sprinkle the flour over the lentil and mushroom mixture and stir to blend, then add the stock and tomato paste.

3. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the sauce is thick and dark and the mushrooms are tender. If the sauce is too thick, add a little more stock.

4. Meanwhile, heat a drizzle of oil in a small skillet and cook the pearl onions over medium-high heat until golden and soft; add to the mushroom mixture. Serve hot, over buttered egg noodles or mashed potatoes.