Prep 30 mins
Cook 20 mins
This is satisfying, delicious comfort food that will please meat eaters and vegetarians alike. This recipe is another winner from Smitten Kitchen!
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 2 lbs portobello mushrooms, in 1/4-inch slices (save the stems for another use) or 2 lbs cremini mushrooms
- 1⁄2 carrot, finely diced
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 cup full-bodied red wine
- 2 cups vegetable broth (can also use beef broth if you don't need it to be vegetarian, it works with either)
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves or 1⁄2 teaspoon dried thyme
- 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
- 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 until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.
- 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 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. Add the pearl onions and simmer for five minutes more.
- 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.
- To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.
Awesome dish. I used 2 1/2 lb white mushrooms (they were the cheapest option) and 1 lb pearl onions; I added a little extra wine to compensate. It was absolutely delicious.
Delicious!!! I made this tonight and it was fantastic. I used a combination of portobello, crimeni and white mushrooms. The only change I made was using a regular onion in place of the pearl onions. Lovely and easy to prepare.
How can such a luscious, earthy dish be vegetarian?? I love portobello mushrooms and this is about the best possible thing you could do with them. The only modification I made was to leave out the carrots. This recipe was a huge hit with my family over the holidays. It also is what convinced my s.o. that egg noodles are awesome. Score another one for Smitten Kitchen!