Using onions, wine, and carrots to boil, mushrooms create a hearty stew in the style of France. Serve with polenta, mashed potatoes, or egg noodles.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 5 |
| Yield: | 5 servings |
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
Instructions
- Combine all four mushroom types in a large bowl with onions; toss gently to mix.
- 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.
- Season mushroom-onion mixture with salt and pepper.
- 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.
- 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.
- Reduce heat to low and simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.
- You can use butter instead of olive oil, 1/2 teaspoon dried thyme instead of fresh.
- The more variety of mushrooms you can get, the better, as each brings unique flavoring characteristics. If you have the time (and patience) let the mushrooms really brown but don’t burn them; caramelization, as always, adds a lot of depth to a dish.
- Oyster sauce can be used in place of tamari if you are pescatarian. It really rounds out the soup giving it more depth of flavor.
Reviews
wow wow wow
This is a great recipe!
Sooo flavorful!! Delicious! Followed the recipe as written. Made Parmesan polenta to g with it – delicious pairing.
What a great dish for a cold day, it’s like a warm hug in your belly. I prefer it with mashed potatoes, but I think noodles would have been nice too.