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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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I got this recipe from a friend in New York who didn't remember where it originally came from. It is a great favorite at my folk dance parties. Serve over rice or couscous. Most of the prep time is take up peeling the *!*& onions. Ingredients:
5 tablespoons olive oil |
3 lbs mushrooms |
2 cups dry red wine |
2 cups vegetable broth (or chicken broth if you don't want it strictly vegetarian) |
6 ounces tomato paste |
1/4 cup wine vinegar |
2 tablespoons light brown sugar |
1 1/2 teaspoons ground cumin |
1 teaspoon garlic, crushed or minced |
1/2 teaspoon ground allspice |
1 bay leaf |
fresh ground black pepper, to taste |
18 small white onions or 18 small white pearl onions |
Directions:
1. In a large pot, heat the olive oil and sauté mushrooms until they give off their liquid.
2. Add wine, broth, tomato paste, vinegar, sugar and spices.
3. Simmer for about 1/2 hour.
4. Peel the onions and add to the stew.
5. Simmer for about 1 hour.
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