Umami-rich fungi festival, this mushroom stew is earthy, tender and oh-so-good. Serve it on top Four-cheese polenta and you have a mouthwatering meal.
Ingredients
- 1 ounce dried porcini mushrooms
- ½ pound pancetta cut into ½
- 4 cloves garlic
- 1 onion
- 1 t dried thyme
- 1.5 pound mixed wild and domestic mushrooms, cut into ¾
- 1 stalk celery, peeled and chopped into ¼
- 2 carrots, peeled and chopped into ¼
- 1 cup chicken broth
- 2 cups dry red wine
- 1 bay leaf
- Salt and pepper to taste
- 2 T butter
- 2 T flour
- 4 handfuls of arugula
- ¼ cup grated parmesan cheese
Directions
- 1Place the dried mushrooms in a small bowl and cover with hot water. Allow to steep until soft, 15- 30 minutes. Strain the mushrooms and liquid through a coffee filter and retain the liquid. Roughly chop the mushrooms and set aside.
- 2Whirl the garlic cloves in a food processor. Add the onion and pulse until coarsely chopped. Do not over process or you will have onion juice.
- 3In a dutch oven or heavy bottomed pot, cook the pancetta over medium heat until it begins to crisp. Remove from pan and drain on a paper towel.
- 4Pour off residual oil, retaining about 1.5 tablespoons. Add garlic, onions and saute until soft and beginning to caramelize, about 20 minutes. Add thyme and reconstituted dried mushrooms. Saute for another two minutes. Stir in the mushrooms and cover. Cook for another 5 minutes.
- 5Add celery and carrots, chicken stock, wine, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- 6While the stew is cooking, make a roux in a separate sauce pan. Melt the butter over medium heat, whisk in the flour, stirring until the mixture browns and thickens, about 2 to 3 minutes. Stir the roux into the stew and continue to cook for a few more minutes until the stew has begun to thicken. Remove from heat and allow to sit covered for 5 minutes. Adjust seasoning. Serve over polenta with a handful of arugula. Garnish with grated parmesan cheese.
