This is the recipe for my mother’s molasses cookies. They are outstanding. No one will ever figure out the hidden ingredient in this really old-fashioned recipe. Use maraschino cherries in instead of the raisins for a fun twist.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- ½ cup chopped onions
- ½ large carrot, peeled and diced
- 8 ounces white button mushrooms, sliced
- 8 ounces baby bella mushrooms, sliced
- ½ cup frozen peas
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ⅓ cup beef broth
- 2 tablespoons dry sherry
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon tomato paste
- ⅓ cup heavy cream
- salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
- Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
- Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
- Garnish with chopped parsley and serve.
- Feel free to substitute vegetable broth for the beef broth.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 319 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |