Wednesday, 21 December 2016 14:04
Today’s dish is a classic and one that would be perfect to serve if you are having a gathering on Christmas Eve. It has loads of flavor and is perfect for vegetarians but its’ “meaty” texture is satisfying to the most die-hard carnivore.
The recipe serves 4 as a main course.
2 Tbsp. olive oil
2 Tbsp. butter, softened
2 pounds Portobello mushrooms, in 14 inch slices
1 cup pearl onions, peeled (or thawed if frozen)
1 carrot, finely diced
1 small yellow onion, finely diced
1 teaspoon fresh thyme leaves or 1/2 tsp. if dried
salt and pepper to taste
2 garlic cloves, minced
1 cup full-bodied red wine
2 Tbsp. tomato paste
2 cups beef or vegetable stock
1 & 1/2 Tbsp. all-purpose flour
Egg noodles for serving
Sour cream and chopped chives or parsley for garnish
Heat 1 Tbsp. oil and 1 Tbsp. butter in a medium sized Dutch oven or heavy saucepan over medium heat. Sear the mushrooms and pearl onions until they begin to take on a little color. (about 3-4 minutes). Remove from pan and set aside.
Lower flame and add the second Tbsp. olive oil. Toss carrot, onion, thyme and a few pinches of salt and pepper in the pan and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute more.
Add the wine to the pot and scrape any stuck bits from the bottom. Turn the heat all the way up and reduce wine by half (about 4-5 minutes). Stir in the tomato paste and stock. Add back the mushrooms and onions and any juices that have collected. Bring mixture to a boil then reduce to a simmer for 10-15 minutes or until both the mushrooms and onions are very tender.
Combine the flour and remaining butter with a fork and stir into the stew. Season to taste with salt and pepper. Lower heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to a coating consistency.
Spoon stew over egg noodles. Dollop with sour cream and sprinkle with chives or parsley.
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