Mushroom Bourguignon

Ingredients (16)

• 4 tablespoons butter, divided
• 1 pound baby portobello mushrooms, sliced
• 1/2 large sweet onion, thinly sliced
• 2 medium carrots, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 1-1/4 cups dry red wine
• 3/4 cup vegetable stock
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1/2 cup sour cream, optional
• Hot cooked polenta or mashed potatoes, for serving
• 3 tablespoons minced fresh parsley