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FOUR SEASONS BREEZE | DECEMBER 2017 29 • 1 pound creminii mushrooms, cleaned and quartered • 1 pound portobello mushrooms, cleaned, trimmed and cut into one inch chunks • 3 Tablespoons extra-virgin olive oil • 1 teaspoon fine sea salt • 2 carrots, diced • 2 stalks celery, diced • 1 large onion, diced • 5 cloves garlic, chopped • 4 Tablespoons tomato paste • 1 1/2 cups red wine • 2 cups vegetable or mushroom broth • 1 pound yukon gold or red rose potatoes, peeled and cut into half inch cubes • 3/4 teaspoon dried thyme • 1/2 teaspoon ground black pepper By Irene Welker Mushroom Bourguignon Stew In a large pot, heat 1 1/2 Tablespoons of the oil over medium heat. Add mushrooms and 1/2 teaspoon of the salt and cook, stirring frequently, until mushrooms brown and have released most of their liquid, about 10 to 12 minutes. This may have to be done in two batches. Do not overcrowd the mushrooms. Transfer the mushrooms to a bowl. Add the remaining oil to the pot and place over medium- high heat. When the oil is hot add carrots, celery, onion and garlic. Cook stirring frequently until the onion golden and the vegetables are tender, 10 to 15 minutes. Add tomato paste and cook, stirring, 2 minutes. Stir in wine and simmer until the liquid is reduced by half. Return the mushrooms to the pot and add broth, potatoes, thyme, pepper and remaining 1/4 teaspoon salt. Bring to a boil, lower heat and simmer, uncovered, until sauce is very thick, and potatoes are tender about 20 minutes. Serves 4 • Prep time 10 min. • Cook time 50 min. DIRECTIONS This hearty stew is rich in flavor and filling. All you need for a complete meal is some crusty bread and perhaps a side salad. Tip: Remove the stems and gills from portobello mushrooms. To clean mushrooms use a paper towel or soft mushroom brush. Do not soak them, mushrooms absorb water. They can be rinsed under cool water after wiping. INGREDIENTS October's Gingersnap Pudding recipe author was misidentified. The correct author is Jean Pihl. We apologize for the error.

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