For the month of December try Transylvanian Mushroom Ragout - a rich satisfying Romanian dish. Serve over rice, egg noodles or over polenta.
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2 cups finely diced onions
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1/4 cup walnut oil (or other light oil / butter)
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Salt & pepper to taste
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Water or vegetable broth as needed
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1 tsp. Dried marjoram
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1/2 cup chopped fresh Italian parsley
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1 clove garlic, minced
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1 Tbsp. sweet Hungarian paprika
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1/4 cup dry red wine
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2 lbs. fresh whole mushrooms, cleaned & stems trimmed
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Flour or arrowroot, if needed
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- Heat oil over medium heat in a heavy-bottomed 4-quart pot with lid.
- Add onions and garlic & sauté for 10 minutes, stirring occasionally.
- Add paprika, salt & pepper & sauté 2 more min.
- Add fresh mushrooms & sauté until mushrooms begin to release their liquid - about 10 minutes.
- Add wine and marjoram and simmer, covered, over low heat, stirring occasionally.
- As liquid reduces, add water or broth a few tablespoons at a time.
- Simmer until onions cook down completely to a naturally thick gravy - about 45 minutes.
- Whisk in flour or arrowroot a tablespoon at a time if needed to thicken gravy.
- Stir in parsley and serve immediately over hot noodles, rice or polenta.
Enjoy!
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