Saturday, October 27, 2012

Drunken Braised Mushroom Stew

I recently bought the most beautiful fresh organic cremini and shitake mushrooms at Wegman's. They really deserved special treatment so I decided to go all out and braise them in a wine sauce, something you might typically see in a short rib type recipe.

This was so easy to pull together and it was absolutely delicious. I served it over pasta and have some left over which I am going to serve on some toasted crusty bread- sort of like a mushroom crostini.

I hope that you are inclined to try this- if you like mushrooms and wine you really cannot go wrong. And as a bonus it really makes the house smell great while cooking!

Drunken Braised Mushroom Stew

2 tbsp vegan butter
9 shitake mushrooms sliced thick
12 oz cremini mushrooms sliced thick
1 carrot peeled and diced
2 shallots, minced
2 cloves garlic, minced
t tbsp fresh thyme leaves
1 cup hearty red wine
1 cup vegetable stock
1 tbsp flour
Vegan sour cream (optional)

Heat 1 tbsp of the vegan butter in a large pan over medium heat.  Add the mushrooms and cook just long enough until they start to brown but do not yet release their juices.  Remove from the pan and set aside.  

In the same pan add the other tablespoon of vegan butter. Add the carrot and shallot and saute until the shallot turns translucent and the carrot begins to soften. Add the garlic and thyme and continue to cook for a minute or two.  Pour the wine and vegetable stock into the pan and bring to a boil.  Allow to boil until the the liquid is reduced by about half.  Add in the mushrooms and flour, stir and reduce heat to low.  Allow to simmer, uncovered until the mushrooms are tender- about ten or fifteen minutes.

Serve over pasta or rice with a dollop of vegan sour cream if desired.

Note: the mushrooms should be thickly sliced so that they retain their meaty texture.  Be sure to choose hearty mushrooms as button mushrooms will not stand up to braising very well.

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