Mushroom Bourguignon

By garciamoss

Ingredients

• 4 tablespoons olive oil, divided
• 2 pounds portobello, shitake or crimini mushrooms, sliced
• 1 cup pearl onions, peeled and ends trimed (thawed if frozen)
• 1 large carrot, diced
• 1 yellow onion, diced
• 1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried
• sea salt & cracked pepper, to taste
• 2 or 3 cloves garlic, minced
• 1 cup full-bodied red wine
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 1/2 tablespoons flour
• Farro (I used pearled farro) and/or pasta of choice

Details

Adapted from thesimpleveganista.blogspot.com

Preparation

Step 1

Heat one tablespoon of olive oil in a large dutch oven or heavy pot over high heat. Add mushroom and pearl onions, sear until they begin to take on a little color, but the mushrooms do not yet release any liquid, about three or four minutes. Remove them from the pan and set aside.
Lower the flame to medium and add one tablespoon of olive oil. Saute the carrots, onions, thyme, a few good pinches of salt and black pepper, cook for 5 - 7 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
Slowly add the wine to the pot, scraping any stuck bits off the bottom, turn heat all the way up and reduce wine by half. Stir in tomato paste and broth. Add mushrooms and pearl onions with any juices that have collected back to the pot, bring to a boil, reduce heat and simmer for 20 minutes, or until mushrooms are very tender. You can simmer uncovered or with cover askewed, stir occasionally and enjoy the wonderful aroma.
Mix together remaining tablespoon oil (or water) with flour combining to make a paste, stir into the stew. Simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
To serve, spoon stew over a bowl of farro, pasta of choice, roasted or mashed potatoes...