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pearl onions olive oil butter portobello mushroom caps brown carrots fennel bulb garlic red wine tomato paste vegetable broth basil thyme Touches butter all-purpose lemon shells
Viewed: 70 - Published at: 9 years agoIngredients
- For the stew
- 10 ounces pearl onions, peeled
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds portobello mushroom caps, sliced
- 1 pound brown or shiitake mushrooms, sliced
- 2 carrots, diced
- 1 fennel bulb, diced
- 6-8 garlic cloves, minced
- 1 1/2 cups red wine
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Finishing touches
- 2 tablespoons softened butter, olive oil, or a combination
- 3 tablespoons all-purpose flour
- juice of 1/2 lemon
- 12 ounces whole-wheat shells or other short pasta
Method
- 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.
