Mushrooms simmered with onions, wine, and carrots make for a rich, French-style stew. Serve with egg noodles, polenta, or mashed potatoes.
Provided by Scott Horten
Categories 100+ Everyday Cooking Recipes Vegan Main Dishes
Time 1h40m
Yield 5
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 34.4 g, Fat 17.4 g, Fiber 8.8 g, Protein 11 g, SaturatedFat 2.5 g, Sodium 435 mg, Sugar 9.3 g
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