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Get Started - 100% free to try - join in 30 seconds 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 full-bodied red wine
2 cups vegetable broth
2 tablespoons tomato paste
1 1/2 tablespoons flour
To serve
Farro (I used pearled farro), pasta of choice or roasted/mashed potatoes
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