Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 2 pounds Portobello or cremini mushrooms, in 1/4-inch slices (don't use the stems)
- 1/2 carrot, finely diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1 1/2 tablespoons all-purpose flour
- 1 cup pearl onions, peeled (thawed if frozen)
- Egg noodles, for serving
- Sour cream and chopped chives or parsley, for garnish (optional)
Methods:
Heat one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but have not yet released any liquid — about three or four minutes. Remove them from the pan.
Lower the heat to medium and add the second tablespoon of olive oil. Toss the carrots, diced onions, thyme, a few pinches of salt and a several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally, until the diced onions are lightly browned. Add the garlic and cook for one more minute.
Add the wine to the pot, scraping any bits off the bottom, then turn the heat to high and reduce the liquid by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so the stew simmers for 20 minutes, or until the mushrooms are very tender. Add the pearl onions and simmer for five minutes more. (Note that Lyndsay put the pearl onions into the mix earlier to allow them to develop more flavour.)
Combine the remaining butter and the flour with a fork; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to your preferred consistency. Season to taste.
To serve, spoon the stew over a bowl of egg noodles and top with sour cream and a sprinkle of chives.
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