YIELD Serves 6

TIME 1.5 hours

INGREDIENTS

• 2 sticks of butter (used as needed)

• 2 lb. oyster mushrooms, cut into 1-inch chunks

• 8 oz. peeled pearl onions

• salt and freshly ground black pepper

• 1 large leek diced

• 2 carrots, thinly sliced

• 2 minced garlic cloves

• 1 garlic clove grated to a paste

• 1 tbsp tomato paste

• 2½ tbsp all-purpose flour

• 1½ cups dry red wine

• 1½ cups broth

• 1 tbsp tamari or soy sauce

• 3 large fresh thyme branches

• 1 bay leaf

• 3 to 4 oz. oyster mushrooms, thinly sliced and fried for serving

• Smoked paprika, for serving

• egg noodles for serving

• Chopped parsley, for serving

INSTRUCTIONS

• Step 1: Prep your ingredients. Chop parsley, de-stem thyme, finely chop carrots, peel pearl onions, dice leeks, cut mushrooms into 1” pieces.

• Step 2: Melt 2 tbsp of butter in a Dutch oven over medium-high heat. Cook mushrooms and pearl onions in batches, adding more butter as needed. Cook mushrooms for 2 minutes per side, then flip. Set mushrooms and onions aside.

• Step 3: Reduce heat to medium-low and add 1 tbsp of butter to the pan. Add leeks and carrots and sauté 5 minutes. Add minced garlic cloves and sauté for 1 minute.

• Step 4: Add tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tbsp tamari, thyme, and bay leaf. Scrape up the brown bits at the bottom of the pot as needed.

• Step 5: Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat 30-40 minutes. Add more tamari and salt to taste. Stir in the grated garlic clove.