This is a warm, satisfying dish for the chilly nights ahead that won’t weigh you down – and it makes for awesome leftovers. What could be better?
Recipe courtesy of Mardi Michels from eat.live.travel.write
1 tablespoon olive oil
2 tablespoons unsalted butter
2 medium red onions (approx. 450 g total), finely diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 medium carrot (150 g), diced small
½ cup dry red wine
900g mixed mushrooms, thinly sliced (if using shiitake, you can leave the smaller ones whole)
1 cup vegetable stock (I used mushroom)
½ cup red wine
250 mL (1 cup) canned diced tomatoes, not drained
2 tablespoons tomato paste
Flaky sea salt and freshly ground black pepper, to taste
Chopped curly parsley, to serve
Freshly grated parmesan, to serve
- Heat the olive oil and butter in a heavy pan over medium heat.
- Add the onions, garlic and thyme and cook until just the onions and garlic are starting to soften.
- Add the carrots to the pan and cook for approximately 5 minutes until carrots are just beginning to soften.
- Add the wine to the pan and cook until the wine has just about evaporated.
- Add the mushrooms to the pan and cook until they brown and soften slightly and start to release their juices.
- Add the stock, increase the heat to high and bring to a boil.
- Add the tomatoes and tomato paste and mix to combine.
- Reduce the heat to low, partially cover and simmer for about 20 minutes.
- Season to taste, serve on top of pasta and sprinkle with a little parsley and parmesan.