Serves 4 – 6

• 4 tablespoons olive oil, divided
• 2 pounds portobello, shiitake or crimini mushrooms, sliced
• 1 cup pearl onions, peeled and ends trimmed (thawed if frozen)
• 1 large carrot, diced
• 1 yellow onion, diced
• 1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried
• sea salt & cracked pepper, to taste
• 2 or 3 cloves garlic, minced
• 1 cup full­bodied red wine
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 1/2 tablespoons flour

In a large dutch oven or heavy pot, heat oil over high heat, add mushrooms and pearl onions, sear until they begin to take on a little coloring, about 3 to 4 minutes. Carefully remove from pot and set aside.

Reduce heat to medium, add one tablespoon of oil. Add the carrots, onions, thyme, salt and pepper, saute for 5 to 7 minutes, stirring occasionally, until onions are lightly browned. Toss in the garlic and cook for another minute.

Slowly add the wine to the pot and scrap any bits that are stuck to the bottom or sides. Turn heat to high and reduce wine by half. Stir in tomato paste and broth, mix. Add in mushrooms and pearl onions, including any juices that have collected, back to the pot, bring to a boil, reduce heat to low and simmer for 20 minutes, or until mushrooms are very tender. Let simmer, covered or cover askewed, stirring occasionally and enjoy the wonderful aroma.

In a small bowl, mix together the remaining tablespoon oil, or water, with flour to make a paste, stir into the stew. Simmer for 10 minutes. If the sauce is too thin, boil it down to the right consistency. Season to taste.

Serve spooned over a bed of farro, pasta of choice, roasted or mashed potatoes with steamed veggies on the side.