This may be very well be the best thing I’ve eaten in a long time. Perfect for winning over the meat-eaters in your life. I can’t take credit for this one – it’s simply a vegan interpretation of a recipe from Smitten Kitchen.
- 2 tbsp olive oil
- 2 tbsp vegan margarine (I used Earth Balance)
- 6 cups sliced portobello mushrooms (or equivalent amount of cremini mushrooms)
- ground black pepper
- 1 carrot, finely diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup full-bodied red wine
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 1/2 tbsp all-purpose flour
- 1 cup frozen pearl onions
Heat one tablespoon of the olive oil and one tablespoon of the margarine in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.
Lower the flame to medium and add the second tablespoon of olive oil. Add the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
Combine the remaining margarine and flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
I served mine over mashed potatoes (mashed with a bit of vegan margarine and unsweetened almond milk).
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