Mushroom Stew

This is not only vegetarian, but also vegan and it's still rich and hearty. I serve it over polenta, but you could substitute pasta or even mashed potatoes if you prefer. It gets better with age, so consider making a day ahead and reheating when ready to serve.

Serves 4 with some lunch left overs

Adapted from NY Times Cooking. The photo is theirs

Ingredients

• 6 Tbl. olive oil, divided

• 2 pounds mixed mushrooms (cremini and portobellos work well)

• 8 oz. pearl onions, peeled (or one large yellow onion cut into chunks)

• 1 large leek, white and light green parts only - diced

• 2 carrots, peeled and thinly sliced

• Salt & pepper to taste

• 2 garlic cloves, minced

• 1 Tbl. tomato paste

• 2-1/2 Tbl. flour

• 1-1/2 cup red wine

• 1-1/2 cup vegetable broth

• 1 Tbl soy sauce

• 3 large branches of fresh thyme, or 1/2 tsp. dried thyme

• 1 bay leaf

• 1/4 cup chopped parsley

Instructions:

1. Heat 2 tablespoons of olive oil in a dutch oven or large pot over medium heat.  Stir in 1/3 of the mushrooms and pearl onions, leaving them undisturbed until they're brown on one side (about 3 minutes). Give them a stir then brown the other side, about 2 or 3 more minutes. Transfer them from the pot to a separate bowl and repeat with the second and third batch, adding another tablespoon of olive oil to the bottom of the pot each time so they don't stick.

2. Reduce the heat to medium-low. Add another tablespoon of olive oil to the same pot. Add the leeks and carrots and a few grinds of salt and pepper and cook (stirring occasionally) until the vegetables start to get soft and lightly browned, about 5 minutes. Add the minced garlic and cook one minute more. Then stir in the tomato paste and cook another minute. Add the flour, cooking for one more minute until it's all well combined. Then add the wine, broth, soy sauce, thyme and bay leaf. Stir well to get any sticky bits off the bottom of the pot.

3. Pour the reserved mushrooms and onions back into the pot. Partly cover the pot and simmer gently until the flavors meld and the sauce starts to thicken, about 40 minutes. Taste and add a little more salt and pepper and/or soy sauce if it needs it.

4. At this point you can refrigerate the stew and reheat when ready for dinner, or serve right away. You might need to add a little more wine or broth when reheating if it's gotten too thick in the refrigerator.

5. Serve over polenta, noodles or mashed potatoes with some chopped parsley sprinkled on top.