The great gift of winter’s long silence is that we are invited to question our certitudes, culturally and personally, and make an attempt to reach new understandings.
Mushrooms emerge in a similar way from the dark, surprising us by the way their flavors enhance and rise in complexity when added to other ingredients. I invite you to play with this one; vary the aromatics, experiment with a favorite wine, deeply enjoy.
1 lb. (453 g) mix of your favorite mushrooms (I love crimini with a few shiitake thrown in), cleaned* and sliced
1/4 stick of salted butter
2 T olive oil
1 large onion, diced
3 garlic cloves, minced
1 T each of fresh parsley and thyme
1/4 cup red wine (something you enjoy but it doesn’t need to be too expensive)
3 cups vegetable broth (I’m a huge fan of Better Than Bouillon organic veggie stock)
1/3 cup (40 g) flour
1 cup of half and half
Dollop of sour cream or creme fraiche
Sprig of fresh thyme
*While many people like mushroom brushes, my favorite technique for cleaning mushrooms is to run a little water over the tops, gently rub off any dirt, then massage with paper towels to absorb all water.
In a Dutch oven, melt the butter and olive oil over medium heat. Add the onions and garlic and cook until translucent. Add the mushrooms and saute for 4-5 minutes.
Add wine and herbs and saute 2-3 more minutes, then stir in the flour until evenly incorporated. Let it incorporate for a few minutes then add the veggie stock and bring the whole thing to a boil.
Lower the temperature all the way and simmer for 15 minutes. Add the cream the last few minutes before serving.
Top with fresh ground pepper, garnishes and enjoy!!