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surlygirl and homewardangel asked about a recipe for the mushroom stew. I can't remember exact measurements, but with this dish I don't actually think they are important.
1.5-2 lbs Portobello mushrooms, cleaned and cut in 1/2 inch pieces
2-2.5 lbs White mushrooms, cleaned and cut in 1/2 inch pieces
2 onions diced, plus another onion
2 heads garlic
handful dried mushrooms
bay leaf
rosemary and more rosemary
peppercorns
carrot
white beans, soaked overnight
1 can tomato paste
First, start the mushroom stock. Snap off the stems of all of the fresh mushrooms and put them in water with the trimmed ends of the onions, another onion, a head of garlic cut across on the equator, a handful of dried mushrooms,bay leaf, a lot of rosemary, peppercorns and a carrot.
Separately, cook the beans with the other head of garlic and more rosemary tied up in a cheesecloth.
Start sauteeing the onions and mushrooms in a big dutch oven in batches with a little salt. You really don't want to crowd the mushrooms or they will just boil in the water the give off. You want to get a good golden brown sear on many of them. With them, add a little finely chopped rosemary to each batch as you sautee. Pepper right before you finish each batch.
When everything is done, add all the batches of onion and mushroom back to the dutch oven, along with the cooked drained beans and enough of the mushroom stock to get it wet and stewlike. Add the tomato paste and work it all together. Simmer it on the stovetop or in the oven. Taste and adjust salt and pepper. You might want to add some lemon juice or a little sweet.
It's good over any starch - kasha, mashed potatoes, rice, a big slab of toast. Add a simple salad (lettuce is good, but a shredded celery root salad would be great and more wintery).
I hope I remembered that right enough. I should document as I cook. I have said that so many times, I don't know why I don't do it.
1.5-2 lbs Portobello mushrooms, cleaned and cut in 1/2 inch pieces
2-2.5 lbs White mushrooms, cleaned and cut in 1/2 inch pieces
2 onions diced, plus another onion
2 heads garlic
handful dried mushrooms
bay leaf
rosemary and more rosemary
peppercorns
carrot
white beans, soaked overnight
1 can tomato paste
First, start the mushroom stock. Snap off the stems of all of the fresh mushrooms and put them in water with the trimmed ends of the onions, another onion, a head of garlic cut across on the equator, a handful of dried mushrooms,bay leaf, a lot of rosemary, peppercorns and a carrot.
Separately, cook the beans with the other head of garlic and more rosemary tied up in a cheesecloth.
Start sauteeing the onions and mushrooms in a big dutch oven in batches with a little salt. You really don't want to crowd the mushrooms or they will just boil in the water the give off. You want to get a good golden brown sear on many of them. With them, add a little finely chopped rosemary to each batch as you sautee. Pepper right before you finish each batch.
When everything is done, add all the batches of onion and mushroom back to the dutch oven, along with the cooked drained beans and enough of the mushroom stock to get it wet and stewlike. Add the tomato paste and work it all together. Simmer it on the stovetop or in the oven. Taste and adjust salt and pepper. You might want to add some lemon juice or a little sweet.
It's good over any starch - kasha, mashed potatoes, rice, a big slab of toast. Add a simple salad (lettuce is good, but a shredded celery root salad would be great and more wintery).
I hope I remembered that right enough. I should document as I cook. I have said that so many times, I don't know why I don't do it.