Man, I am really behind on updating. I swear I have been cooking up a storm (followers of my Facebook and Instagram know this), but internet is a tricky thing in our house, so I can't always get at the computer and get things done.
So anyway, this dish goes back at least a month, maybe two, but it's worth mentioning because it is so so so good!
As you may already know, Rich and I are *trying* to be healthier. It doesn't always work, but we try. This dish comes from that desire to be a little healthier and, inevitably, eat more vegetarian dishes. Which is totally cool, because this dish is worth not eating meat.
By the way, have I mentioned that we pretty much don't buy beef anymore? It's like a once-a-month thing now, and that's pretty exciting for me. I'm really enjoying it.
Anyway, I got the idea for this dish at Food52 (again!), and it looks kind of daunting at first, but it's actually really easy. If you're looking for something with rich flavours but is still at least kind of healthy for you, give this dish a go. That said...
Man. Isn't that beautiful? That's just carrots and onions. Rich and I wanted to stop cooking and eat right then and there.
2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds 1/4-inch sliced portobello or cremini mushrooms
1 cup pearl onions (thawed if frozen)
1/2 carrot, finely diced
1small yellow onion, finely diced
1teaspoon fresh thyme leaves
Salt and freshly ground pepper, to taste
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional, but use vegetable to make it vegetarian; the dish works with either)
2 tablespoons tomato paste
1 1/2 tablespoon all-purpose flour
Egg noodles, or starch of choice
Directions:Heat the 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 and pearl onions until they begin to take on a little color, but the mushrooms do not yet release any liquid — about three or four minutes. It helps to do this in a few batches. Remove them from the pan and set aside.
Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms and pearl onions with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender.
Combine remaining butter and the flour with a fork until combined; 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 the right consistency. Season to taste.
Serve over egg noodles.
We do NOT have a Dutch oven. We actually used our two bigger pots to make this dish, and just ended up pouring everything into the bigger of the two when everything reduced down enough.
You can do this with beef, too. Just add some, and switch out the vegetable broth for beef broth.
Okay. One more time.