omigodicancook!
Uncle Matt’s Cheap and Simple Meals
(For Lame-Assed College Graduates,
Students living off Campus
And other Sorry Souls
Who don’t have a Bleeping Clue
How to Make their Own Dinner)
To Ben, who said he wanted to be a "good cooker, just like my Dad"
Saturday, December 19, 2009
Many Mushroom Stew
1 tablespoon olive oil
1 tablespoon butter
1 pound assorted mixed mushrooms (cremini, shitake, even button) cut into largish pieces
1/2 cup chopped carrot
1 onion, chopped
garlic, minced
1/2 cup red wine
1 cup broth
Black pepper
1 tablespoon tomato paste
1 tablespoon anchovy paste
1/4 teaspoon thyme
1 tablespoon all-purpose flour
Papardelle or tagliatelle
Heat the one tablespoon of the olive oil and one tablespoon of butter in a sauce pan over high heat. Sear the mushrooms until they begin to darken and turn dark color on the edges, about 5 minutes. Remove from pan.
Add more olive oil. Add carrots, onions, thyme, and lots of black pepper into the pan and cook for 3 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute. Add flour and stir until it turns to paste. Add Tomato paste and Anchovy paste and stir to mix
Add the wine to the pot, scraping any stuck bits off the bottom, and stir until alcohol smell is gone, a couple of minutes. Add back the mushrooms with any juices that have collected and the broth. Simmer for 20 minutes, or until mushrooms are very tender.
Season to taste.
To serve, spoon the stew over a bowl of cooked pasta.
Serves 4
Great with peas and bacon.
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About Me
- Matt Powell
- Just a guy who likes to cook. You can email me at mattpowell@princetonretail.com
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2009
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December
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- Kinda Sesame Noodles
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