Rich, savory stew of caramelized mushrooms simmered in red wine, aromatics, and herbs, creating a deep, earthy, and luxurious flavor.
1.5 lb Mushrooms
1 Onion
2 Carrots
3 Garlic Cloves
2 tbsp Tomato Paste
2 tbsp All Purpose Flour
1 1/2 cups Full Bodied Red Wine
2 cups Veg. Stock
2 tbsp Soy Sauce
2 tbsp Olive Oil
1 tbsp Butter
1 tsp Fresh Thyme (or 1/2 tsp dried)
1 bay leaf
Salt and Black Pepper to taste
Fresh Parsley (garnish)
Clean and chop mushrooms, chop onion & carrots, mince garlic. Heat 1 tbsp of olive oil in a large skillet/dutch oven over high heat. Add mushrooms in a single layer (do in batches if crowded). Let them brown without stirring for 3-4 minutes, then toss until deeply browned. Remove and place in a bowl.
Reduce heat to medium, add remaining oil and butter. Add onion and carrots; cook 6-8 minutes until soft and lightly caramelized. Add garlic for 30-60 seconds. Stir in tomato paste and flour; cook 1-2 minutes to remove raw flour taste. Pour in the red wine, scraping browned bits from the pan. Let wine reduce for 3-5 minutes.
Return the mushrooms to the pot. Add vegetable stock, soy sauce, thyme, bay leaf. Simmer on low, partially covered, 20-30 minutes until sauce is thick and flavors meld. Add more stock if too thick.
Remove bay leaf, taste and add salt & pepper. If sauce needs shine/richness, stir in 1 tbsp of butter or a splash of olive oil. Garnish with chopped parsley.
