Stewed Mushrooms

1 tablespoon olive oil
1 tablespoon butter
1 pound crimini (baby portobello) mushrooms, cut into rougly equal size pieces
1/2 carrot, chopped
1 onion, chopped
Garlic, minced
1/2 cup red wine
1 cup broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/4 teaspoon dried)

Heat the olive oil and butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken on the edges, 5 minutes or so. Season wiht LOTS of black pepper. Remove them from pan.

Add more olive oil. Toss the carrots, onions, thyme, salt and cook for 10, 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.
Simmer for 10 more minutes.

Serve over Polenta or pasta or noodles.
Serves 2