Mushroom and Tofu Bourguignon

1.Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large Dutch oven or heavy saucepan over high heat.

2.Sear the mushrooms, tofu, and pearl onions until they begin to take on a little color, but the mushrooms do not yet release any liquid, 3 to 4 minutes.

3.Remove them from the pan and set aside.

4.Lower the flame to medium and add the second tablespoon of olive oil.

5.Toss the carrot, diced onion, thyme, a few good pinches of salt, and several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned.

6.Add the garlic and cook for just 1 more minute.

7.Return the mushrooms, tofu, and pearl onions to the pan, then add the red wine and tomato paste. Stir to combine.

8.Let the mixture simmer for about 5 minutes, allowing the wine to reduce slightly.

9.Sprinkle the flour over the mixture and stir well to incorporate.

10.Slowly add the broth, stirring constantly, and bring the mixture to a boil.

11.Reduce the heat and let it simmer for 20 minutes, or until the sauce has thickened to your liking.

12.Serve over egg noodles and garnish with sour cream and fresh chives or parsley, if desired.