My parents are vegetarians, so I love finding exciting, unusual vegetable dishes that we can enjoy together. When I saw Smitten Kitchen's take on beef bourguignon, with mushrooms instead of meat, I knew I HAD to try it. I tinkered with the recipe, and came up with a lick-the-bowl-good rainy-day meal that just gets better as it sits. (I used a combination of portobello and brown mushrooms; next time I'll definitely add some shiitakes.) —ieatthepeach
For the stew
pearl onions, peeled
portobello mushroom caps, sliced
brown or shiitake mushrooms, sliced
fennel bulb, diced
garlic cloves, minced
1 1/2 cups
softened butter, olive oil, or a combination
whole-wheat shells or other short pasta
In This Recipe
Heat 1/2 tbsp butter and 1 tbsp olive oil in a large heavy saucepan or dutch oven over high heat. Add mushrooms and saute 3-4 minutes, just until they begin to darken and shrink. Remove from pot and set aside.
Lower heat to medium, and add the other 1/2 tbsp butter and 1 tbsp olive oil. Saute carrot and fennel for about 8 minutes, until softened. Add garlic and saute a couple minutes more.
Pour in wine and deglaze the pot, scraping up any delicious brown bits. Return heat to high and let the wine bubble until it reduces by half.
Stir in tomato paste, basil, thyme, broth, and the reserved mushrooms, along with any mushroom juice that's accumulated. Bring to boil.
Turn heat to low and simmer about 20 minutes, or until mushrooms are tender. Add pearl onions and simmer 5 minutes more.
Combine the softened butter/oil and flour with a fork, whisking to make a smooth paste. Stir the paste into the stew, then simmer 10-15 minutes, or until the stew has thickened to your liking.
Divide the pasta among six bowls. Stir the lemon juice into the stew, and ladle over the pasta.