Mushroom Un-Bourguignon

You would never know it by looking at the ingredients list, but this started out as a Mushroom Bourguinon. Where I failed was in the fact that I drank the required "Burgundy" (actually a Cab) the night before. D'oh! Red wine doesn't last long around these parts.
Luckily though, I did have some Pinot Gris on hand. Maybe just a little on the sweet side for something like this, but it turned out great. The crimini and portobellos were a huge hit, too. The end result is nothing like a bourguignon but is definitely something I wanted to reference for future dinner ideas.

1 T olive oil
1 T salted butter
1/2 red or yellow onion
3 garlic cloves
2 giant portobellos
2 c crimini mushrooms
1 carrot
1 T flour (or more for thickening)
1 scant cup wine
2 c chicken stock
2 T tomato paste
1 15 oz can diced tomatoes (undrained)
1/2 - 1 c pearl onions, thawed
1 t thyme or marjoram
S&P
Pasta (egg noodles are traditional, but we used rotini)

Prepare veggies & fungies by washing & chopping into 1/2" pieces. Saute onions, minced garlic, carrot, and mushrooms in olive oil and butter over medium heat, til mushrooms just start to release their liquids. Add the flour and stir quickly to combine, then add the wine if you haven't drank it yet. Stir frequently to make sure flour and wine are completely incorporated, then add stock and paste. Again, stir thoroughly for a few minutes. Add the tomatoes, onions, and seasonings, then turn down to simmer while you cook the pasta per package directions.
I tossed the pasta in with the mushroom sauce, but you could also serve the mushroom sauce alone or on top of the pasta. This would also be great with a little heat - add red pepper flakes for some kick.