Bourguignon de ciuperci cu paste / Mushroom Bourguignon with pasta

Dupa o reteta smittenkitchen.com

Ingrediente:
500 gr ciuperci pleurotus
1 morcov
1 ceapa
4 catei de usturoi
2 linguri sos de rosii
200 ml vin rosu
50 gr unt
2 linguri de faina
frunze de patrunjel
sare, piper, boia

Se toaca ceapa si se pune la calit in putin ulei de masline. Se adauga morcovul taiat rondele, apoi ciupercile spalate si taiate bucatele. Se lasa sa se caleasca putin, apoi se adauga vinul si se lasa
sa fiarba bine la foc mic, pana mai scade din vin, adaugand si doua cesti de apa. Se adauga sosul de rosii, se condimenteaza si se adauga patrunjelul tocat. Untul moale se freaca bine cu faina si se adauga in tigaie amestecand bine pana se ingroasa. Se mai lasa pe foc 2,3 minute.
Am servit cu paste. Sosul este delicios, are o aroma deosebita.

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Ingredients:
500 gr mushrooms
1 carrot
1 onion
4 garlic cloves
2 tablespoons tomato sauce
200 ml red wine
50 gr butter
2 tablespoons of flour
green parsley
salt, pepper, paprika

Heat 2 teaspoons of olive oil and add the finely choped onion and cook for 2 minutes. Add the carrots cut in thin slices, then the mushrooms cut in pieces. Cook for a few minutes, add the wine and cook over low heat. Add one cup of water, the tomate sauce and the parsley. Season to taste.
Combine the butter and the flour with a fork and stir it into the stew. Lower the heat and simmer for 10 more minutes. Serve with pasta. The sauce is delicious, has a special flavor.