Recipe by DrGaellon
A rich, meatless version of the French classic. From Deb Perelman's "Smitten Kitchen Cookbook."
Top Review by DinnerBelle
This is a great meatless meal. I used baby portabellas; the big ones weren't available, but the babies were fine. My son hates pearl onions, so in a panic I threw in a few cups of frozen chopped rutabaga (yes, they have that now!). It was really good. The sauce was more soupy than I like, next time I'll decrease the broth by at least a half cup. Alternatively you could more flour in the binding.
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 2 lbs portabella mushrooms or 2 lbs cremini mushrooms, sliced 1/4-inch thick
- 1 cup white pearl onion (thawed if frozen)
- 1⁄2 carrot, finely diced
- 1 small yellow onion, finely diced
- 1 teaspoon fresh thyme leave
- salt, to taste
- fresh ground black pepper, to taste
- 2 garlic cloves, minced
- 1 cup full-bodied red wine
- 2 cups beef broth (beef broth is traditional, but use vegetable to make it vegetarian, the dish works with either) or 2 cups 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 tablespoons all-purpose flour
- egg noodles, for serving (buttered potatoes or farro work well too)
- sour cream, for garnish (optional)
- chopped chives (optional) or parsley, for garnish (optional)
Directions See How It's Made
- Heat one tablespoon olive oil and one tablespoon butter in a medium Dutch oven or heavy saucepan over high heat. Sear the mushrooms and pearl onions in batches until they begin to brown slightly, but the mushrooms have not yet released any liquid — about three or four minutes. Remove them from the pan and set aside.
- Reduce heat to medium and add another tablespoon of olive oil. Add the carrots, onions, thyme, a few good pinches of salt and several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally until the onions are lightly browned. Add the garlic and cook for one more minute, until fragrant.
- Add the wine to the pot, scraping any stuck bits off the bottom. Turn heat to high and boil until reduced by half. Stir in the tomato paste and the broth. Add back the mushrooms and pearl onions with any juices that have collected. Once it boils, reduce to a simmer for 20 minutes, or until mushrooms are very tender.
- Combine remaining butter and the flour with a fork until combined. Drop it into the stew by small pieces, then stir well. Reduce heat and simmer 10 minutes longer. 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 and sprinkle with chives or parsley (optional).