- Serves 6
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
- Finishing touches
softened butter, olive oil, or a combination
whole-wheat shells or other short pasta
- 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.