MUSHROOM BURGUNDY STEW

MAKES 4 TO 5 SERVINGS

WHEN BRAISED WITH WINE and vegetables, our Mushroom and Herb Roast (here), makes one very fine stew. Much of the cook time is inactive, so this is a great recipe for busy families as it tends to make itself at a certain point. While I usually serve this with good crusty bread and a nice glass of dry red wine, it’s also great spooned on top of noodles for a hearty, cold weather meal.

¼ cup olive oil

¾ pound cremini mushrooms, cleaned and thickly sliced

3 sprigs thyme

2 teaspoons sea salt

¾ pound Mushroom and Herb Roast (here) or Field Roast Wild Mushroom Quarter Loaf, cut on the bias into ½-inch chunks

2 carrots, sliced into ½-inch rounds

1 yellow onion, cut into ½-inch pieces

3 tablespoons vegan butter

3 cloves garlic

2 tablespoons all-purpose flour

½ bottle dry, full-bodied red wine

2 cups Mushroom and Herb Stock (here) or vegan mushroom stock

2 bay leaves

1 teaspoon freshly ground black pepper

2 tablespoons tomato paste

¾ cup pearl onions, frozen or fresh, peeled

1. Preheat the oven to 250°F. In a Dutch oven over medium-high heat, heat the oil and add the mushrooms, thyme, and 1 teaspoon of the salt. Stirring occasionally, allow the mushrooms to brown (you should begin to see some bits sticking to the bottom of the pan).

2. After about 7 minutes, add the roast or loaf and lower the heat to medium. Let cook for 2 to 3 minutes, stirring occasionally, then add the carrots and yellow onion and stir to combine. Cook, stirring occasionally, for another 6 or 7 minutes, until the onion starts to become translucent on the edges. At this point, transfer all the contents of the Dutch oven to a heat-safe container and return the pan to the heat. Lower the heat to low and add the butter and garlic. Stir with a wooden spoon while scraping the bottom of the pan to loosen any remaining bits that have stuck.

3. Add the flour to the pan and stir constantly but not vigorously for 3 to 4 minutes, until fully combined and the flour mixture begins to stick to the bottom of the pan.

4. Return the vegetable mixture to the pan and add the wine, mushroom stock, bay leaves, pepper, remaining salt, and tomato paste. Increase the heat to medium and stir to combine the ingredients. After 5 minutes, add the pearl onions, cover, and roast in the oven for 45 minutes.

CHEF’S NOTE: If you don’t have a Dutch oven, you can make this stew in a slow cooker. The only tweak you’ll need to make is in cook time: you’ll want to set your slow cooker on high and double the cook time.