Ingredients

• Ingredients Scale 1x2x3x 2 tablespoons olive oil, divided (see notes for oil-free) 2 pounds mushrooms, sliced (brown, crimini) 1 cup pearl onions, peeled and ends trimmed (thawed if frozen) 1 large carrot, diced 1 yellow onion, diced 1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried mineral salt & cracked pepper, to taste 2 or 3 cloves garlic, minced 1 cup full-bodied red wine 2 cups vegetable broth 2 tablespoons tomato paste 1 1/2 tablespoons flour To serve Farro (I used farro), pasta of choice, or roasted or mashed potatoes

Preparation

• Instructions In a large dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat, add mushrooms and pearl onions, sear until they begin to take on a little coloring, about 3 to 4 minutes. Reduce heat to medium, add the carrots, onions, garlic, thyme, salt and pepper, saute for 5 to 7 minutes, stirring occasionally, until onions are lightly browned. Slowly add the red wine to the pot and scrap any bits that are stuck to the bottom or sides. Turn heat to medium-high and reduce wine by half. Stir in tomato paste and broth, bring to a boil, reduce heat to low and simmer for 20 minutes, or until mushrooms are very tender. Let simmer, covered or cover askewed, stirring occasionally and enjoy the wonderful aroma. In a small bowl, mix together the remaining tablespoon oil, or water, with flour to make a paste, stir into the stew. Simmer for 10 minutes. If the sauce is too thin, boil it down to the right consistency. Season to taste. Serve spooned over a bed of farro, pasta of choice, oven roasted red potatoes or mashed potatoes. Serves 4 – 6