TOTAL TIME: 1 hour
SERVES: 2
Milk & Dairy
4 tbsp butter
Pantry
1 540 g can chickpeas
1 cup dry red wine (I use cab sauv)
2 1/2 cups mushroom broth
1 tbsp tomato paste
2 bay leaves
1/3 cup flour
1-2 tbsp soy sauce
Produce
750g assorted mushrooms
2 carrots
2 celery sticks
1 yellow onion
3 cloves garlic
6 sprigs fresh thyme
Start your mushrooms. Wipe mushrooms with a paper towel to remove dirt and slice into thick slices. Set aside 1/4 of the mushrooms (the coolest looking ones) for step 3.
Heat 2 tbsp oil in your pot over medium high heat. Add mushrooms and stir, then let cook undisturbed for 2-3 minutes, stir and repeat until golden (about 10-15 minutes). DO NOT SALT until the final minute. Remove from pot and set aside.
Start your stew. To the same pot, melt 2 tbsp butter. Once melted, add 2 diced onion with salt and let cook for 3 minutes. Then add carrots and celery with another pinch of salt and lots of black pepper, and cook until slightly softened, about 3 minutes. Add 1 tbsp tomato paste, mix well and cook for 2 minutes until it turns a deep red. Add 3 cloves minced garlic, thyme, and bay leaves and cook for another 30 seconds. Add 1/3 cup flour, mix well, cook for 30 seconds. Add wine and simmer until thickens - another 2 minutes. Add 2 1/2 cups mushroom stock, chickpeas including the liquid from the can, cooked mushrooms and 1 tbsp soy sauce. Bring to a simmer and cook for 20 minutes.
Make your crisp mushroom topping. While your stew simmers, make your mushroom topping. Warm 2 tbsp butter in a large pan over medium heat. Add remaining uncooked mushrooms and toss in butter. Let brown, stirring only to flip once or twice. If pan feels dry, add a splash of olive oil. Once golden, add a pinch of salt and remove from heat.
Serve. Taste stew and adjust with more soy if needed. Serve with the crispy mushrooms on top and a slice of toast.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!