Burgundy Mushroom Stew

Burgundy Mushroom Stew is a savory dish that is good on a chilly day. Serve it with chunky garlic croutons or a loaf of Whole Wheat Oat (page 76) or Whole Wheat Millet bread. It’s a nice, simple meal to serve to friends: Have them bring the salad! This recipe uses domestic button mushrooms, but a few wild mushrooms will add a great dimension to the stew. Simply saute them along with the other mushrooms.

SERVES: 6 to 8

INGREDIENTS:

BROWN VEGETABLE STOCK

• 2 tablespoons butter or vegetable oil
• 1 parsnip, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tomatoes, chopped
• 1/3 pound mushrooms, chopped
• 1 gallon water
• celery leaves
• leek tops (optional)
• 8 to 10 parsley stems
• 6 to 8 sprigs of thyme or I teaspoon dried thyme
• 20 peppercorns

BURGUNDY MUSHROOM STEW

• 3 tablespoons butter or vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1 sweet red bell pepper, seeded and diced
• 4 cups Brown Vegetable Stock
• 1 cup red wine
• 3 large potatoes, peeled and cubed
• 2 teaspoons dried thyme
• 1/4 teaspoon cayenne
• 1/4 teaspoon dried marjoram
• 1 teaspoon salt
• black pepper to taste
• 6 tablespoons butter or vegetable oil
• 6 tablespoons flour
• 3 tablespoons tomato paste
• 3 tablespoons butter or olive oil
• 1 1/2 to 2 pounds mushrooms, quartered

INSTRUCTIONS:

BROWN VEGETABLE STOCK

1. In a large soup pot, saute vegetables in butter or oil until they quite brown and begin to stick. Cover with 1 gallon of water.
2. Add celery leaves, leek tops, parsley, thyme, and peppercorns. Simmer briskly for 1 hour. Remove from heat and strain, reserving liquid.

BURGUNDY MUSHROOM STEW

1. Saute onion in 3 tablespoons butter or oil until soft. Add garlic, carrots, celery, and sweet bell pepper. Continue to saute until vegetables are tender.
2. In a large pot, combine Brown Vegetable Stock, wine, sauteed vegetables, potatoes, herbs, salt, and pepper. Cover and simmer over low heat while preparing the roux.
3. To make the roux, melt 6 tablespoons butter or oil in a small saucepan. Add 6 tablespoons flour, mixing well. Cook the butter-flour mixture for 3 minutes, stirring to keep it from sticking.
4. Whisk in 2 cups stew stock. Add tomato paste, and stir well. Pour roux into the stew. Stir to combine. Simmer, covered, until thick, approximately 5 minutes.
5. Saute mushrooms in 3 tablespoons butter or olive oil. Add to stew. Simmer until potatoes are done, approximately 10 to 15 minutes.
6. Serve with garlic croutons.