Mushrooms simmered with onions, wine, and carrots make for a rich, French-style stew. Serve with egg noodles, polenta, or mashed potatoes.
Ingredients
- 16 ounces button mushrooms, chopped
- 8 ounces cremini mushrooms, chopped
- 8 ounces shiitake mushrooms, chopped
- 8 ounces oyster mushrooms, chopped
- 2 cups roughly chopped onion
- 6 tablespoons extra-virgin olive oil, divided, or to taste
- salt and freshly ground black pepper to taste
- 1 large leek, white and light green parts only, diced
- 2 medium carrots, thinly sliced
- 3 cloves garlic, crushed and minced
- 1 tablespoon tomato paste
- 2 ½ tablespoons all-purpose flour
- 1 ½ cups dry red wine
- 1 ½ cups vegetable broth
- 1 tablespoon tamari, or to taste
- ¼ teaspoon cayenne pepper, or to taste
- 3 sprigs fresh thyme, chopped
- 2 bay leaves, or more to taste
Directions
Step 1
Combine all four mushroom types in a large bowl with onions; toss gently to mix.
Step 2
Heat 2 tablespoons oil in a very large pot over medium-high heat. Cover the bottom of the pot with one layer of the mushroom-onion mixture. Cook, without moving them around too much, until they begin to brown and caramelize on one side, 3 to 5 minutes. Stir and cook another 3 to 5 minutes to brown the other side. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot, and repeat with another batch. Continue until all mushrooms and onions are cooked.
Step 3
Season mushroom-onion mixture with salt and pepper.
Step 4
Reduce heat to medium-low and 1 tablespoon oil to the pot. Add leek and carrots and saute until leeks turn a light golden color and start to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in tomato paste; cook for 1 minute. Add flour; cook and stir for 1 more minute.
Step 5
Add wine, vegetable broth, tamari, cayenne, thyme, and bay leaves, and scrape up the brown bits at the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture. Bring to a simmer.
Step 6
Reduce heat to low and simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.
Cook’s Notes:
You can use butter instead of olive oil, 1/2 teaspoon dried thyme instead of fresh.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 379 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat3g | 13% |
Sodium435mg | 19% |
Total Carbohydrate34g | 13% |
Dietary Fiber9g | 31% |
Total Sugars9g | |
Protein11g | |
Vitamin C41mg | 207% |
Calcium131mg | 10% |
Iron7mg | 38% |
Potassium945mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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