1 teaspoon minced fresh or 1/4 teaspoon dried tarragon
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried sage
1 teaspoon honey
1/8 teaspoon black pepper
1 (14.5-ounce) can chopped tomatoes, undrained
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1 garlic clove, minced
How to Make It
Preheat oven to 450°.
To prepare stew, combine mushrooms and 1 tablespoon oil in a single layer on a jelly roll pan. Bake mushrooms at 450° for 30 minutes, stirring once.
Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add the leek, fennel, and carrot; cook 5 minutes. Sprinkle leek mixture with 1/4 teaspoon salt. Cover, reduce heat, and cook 10 minutes. Uncover; add the mushroom mixture, stock, and next 7 ingredients (stock through tomatoes). Bring to a boil. Reduce heat; simmer 5 minutes. Stir in 1/2 teaspoon salt. Combine cornstarch and water. Stir cornstarch mixture into the mushroom mixture, and cook 1 minute.
To prepare gremolata, combine parsley, lemon, and garlic. Serve with stew.
I really enjoyed this. Roasting the mushroom quarters gave them a meaty texture that would be toothy enough for non vegetarians. The layers of flavor between the stew ingredients and the gremolata were great. Since the mushrooms were such a primary ingredient, topping my side of orzo with truffle salt added not only another layer of flavor but a highly complementary one. You could use truffle butter. Will definitely make again.
What rich, condensed flavor. Loved how deep the mushroom flavor was after baking, as well as the subtle umami flavored imparted by the soy sauce, and the licorice notes from the tarragon and fennel. Only change I would make is to cut the carrots smaller so they are more tender, but this is definitely company worthy. Served with polenta.
This is a very elegant, sophisticated recipe that can easily be served to guests for a special meal. I've made the recipe several times, and it's important to serve the gremolata with it. I'm planning to serve it as part of a special vegetarian meal.