1½ lb brown mushrooms, of your choice, can be shiitake, cremini, or portobello, halved
½ lb mushrooms, (pale), can be chanterelle, king trumpet, or oyster, halved
5 tbsp olive oil, divided
5½ oz red onions, diced
1 tsp dried thyme
1 tsp dried rosemary
¼ tsp chili powder
1 tbsp tomato paste
5 oz cherry tomatoes, halved
1 tbsp all-purpose flour
3 cups mushroom broth, or vegetable broth
1¼ cups red wine, divided
1 tbsp unsalted butter
3 garlic cloves, minced
3 tbsp parsley, chopped
salt and ground black pepper, to taste
For Serving:
3 baguette, sliced
For Garnish:
parsley, chopped
In a wide skillet, warm 1 tablespoon of olive oil over medium-high heat. Add onions and saute for about 8 minutes until softened and browned. Remove from the pan and set aside.
In the same skillet put butter and 1 tablespoon of olive over medium-high heat.
When butter begins to brown, add the pale mushrooms and saute for about 3 minutes, until cooked through and beginning to brown.
Add garlic and parsley, continue sauteing.
Deglaze with ¼ cup of red wine and reduce briefly. Set aside.
In a deep skillet, add remaining oil and turn heat to high. Add brown mushrooms and saute for about 3 minutes, until nicely colored.
Add thyme, rosemary, chili powder, and tomato paste. Roast briefly.
Add the flour and continue roasting briefly.
Deglaze with remaining red wine and reduce briefly.
Add the mushroom or vegetable broth and bring the stew to a simmer. Stir occasionally and simmer for roughly 10 minutes until stew has reduced and thickened.
Add tomatoes, cooked onions, and cooked pale mushrooms. Stir to combine.
Season to taste with salt and pepper. Adjust accordingly. Serve with toasted bread, garnished with parsley.
Sugar: 6g
:
Calcium: 143mg
Calories: 559kcal
Carbohydrates: 76g
Cholesterol: 5mg
Fat: 18g
Fiber: 5g
Iron: 5mg
Monounsaturated Fat: 10g
Polyunsaturated Fat: 3g
Potassium: 968mg
Protein: 16g
Saturated Fat: 4g
Sodium: 805mg
Trans Fat: 1g
Vitamin A: 416IU
Vitamin C: 12mg
