Note: Start at a much earlier time than 9:00 on a Sunday evening.
This recipe is so good, I have made it twice in the past two months. Perfect for winter or a cool spring evening.
Ingredients:
1 lb portabello mushrooms, thinly sliced (keeping stems is fine as is using more than a lb of mushrooms)
1 small onion, diced
1 carrot chopped (or a handful of baby carrots, chopped)
3 cloves garlic, chopped
1 C red wine (I had some malbec on hand)
2 C beef or mushroom broth
2 T tomato paste
2 T flour cut with 1T butter
salt and pepper to taste
Olive Oil
1 C peeled pearl onions
dash thyme
Topping Options: grated cheese, sour cream, or both.
In a heated saute pan, add 2 T olive oil. Sear the mushrooms for 3 minutes. Set aside.
Add another T olive oil. Then saute the onion and the garlic for 10 minutes. Then add the wine. Turn the heat to high and cook down half of the wine. Then add the broth, tomato paste, carrots and pearl onions. Return the mushrooms to the pan. Add about a tsp of dried thyme. Simmer for 20 minutes. In the last five minutes, add the flour cut with the butter.
Serve with either cooked noodles, or my preference, which is on top of toasted olive bread.
No comments:
Post a Comment