Serves 4
1 1/2 pounds (750 g) organic mixed mushrooms
1/4 cup (60 ml) olive oil
2 organic red onions, coarsely chopped = about 2 cups (400 g)
2-4 finely chopped organic garlic cloves
1/2 cup (120 ml) dry red wine
3/4 cup (150 g) chopped organic tomatoes
3 Tbs.. (45 ml) red wine vinegar
2 bay leaves
pinch of ground allspice
3-4 sprigs fresh or dried oregano
3 sprigs fresh or dried thyme
black pepper to taste
1. For
(a) large mushrooms, portobellos or boletus, cut into thick strips or cut in half.
(b) dried mushrooms, reconstitute them in warm water until soft; drain and strain the liquid, use it in the stew and pour it in with the wine (#6).
2. Heat the oil in a wide pot or Dutch oven over medium heat.
3. Add the onions and cook until wilted, about 8 minutes.
4. Stir in the garlic and swirl it around for about a minute.
5. Add the mushrooms. Cook for a few minutes, stir.
6. Add the red wine. As soon as it boils off, add the tomatoes, red wine vinegar, bay leaves, oregano, thyme, and black pepper.
7. Cover the pot and simmer over medium-low heat until everything is very tender, 30-40 minutes.
