Mushroom Bourguignon

1 T olive oil

3 - 4 carrots diced

1 large yellow onion diced

1 cup pearl onions, peeled (if you cant find these just use more yellow onion)

2 cups crimini mushrooms 

2 cups button mushrooms halved

1 cup toasted walnuts

1 russet potato diced

1 cup frozen peas

4 - 8 cloves roasted garlic

2 cups red wine (you can exchange wine for broth and vise versa)

2 cups  vegetable broth

2 T tomato paste

6 sprigs fresh thyme

season to taste

1 T mung bean starch

2 T cold water

French baguettes

Heat olive oil in large 8 quart pot over medium heat.  Add Carrots and yellow onions, and cook for about 5 minutes or until the vegetables start to soften and caramelize.  Add mushrooms, and walnuts and cook for another 3 minutes to allow mushrooms to start to brown and soften.  Add tomato paste and let cook until it starts to caramelize at the bottom of the pan.  pour in wine and deglaze the pot, then add pearl onions if using, potato, garlic, broth, thyme and salt and pepper. Bring the stew to a boil, reduce heat and cover allowing stew to simmer for about 40 minutes, stirring occasionally.  Add peas so they maintain green color at the end of the long simmer. 

In a small bowl, mix the starch with the cold water and add to the stew to thicken and continue to cook for 10 minutes more uncovered.  Serve with baguettes or over rice or garlic mashed potatoes. 

 

From Spork Foods