Summary: This is a scrumptious, hearty, stick-to-your-bones “stew” that I created after bringing home a glorious bag of fresh mushrooms from the farmers market one Sunday.
- ½ c canola oil
- 1 c all-purpose flour
- 1 T butter
- 1 c diced shallots
- 4 large sprigs thyme, leaves only
- 2 large cloves garlic, divided
- ½ c Cognac, divided
- 1-2 stalks celery, diced
- ½ pound mushrooms, sliced or pulled apart into large but manageable pieces
- 2 (or more) c beef broth
- salt, pepper, and porcini sea salt (if you have it)
- 1 c uncooked long grain rice
- 1½ c water
- chopped scallions and/or parsley for garnish if you like
- In a large cast-iron dutch oven or heavy-bottomed stock pot set over medium heat, mix together the oil and flour. Cook, stirring continuously, for 20-25 minutes until you have a dark brown roux. Once done, remove pot from heat but keep close by.
- In a skillet over medium-high heat, melt the butter and then add the shallots, half the thyme, and one clove of garlic (mince it). Cook, stirring, until the shallots are translucent; pour in ¼ c Cognac and continue cooking until everything is soft and fragrant and most of the liquid is gone. Season with salt and pepper.
- Return the pot with the roux to a burner set to medium heat, and toss in the diced celery. Stir to incorporate, about a minute, and add in the shallot mixture. Then add the mushrooms and gently stir everything together. Add the remaining ¼ c Cognac and 2 c of beef broth, and season well with salt, pepper and porcini sea salt if you have it (at least 2 tsp of it).
- Reduce heat to low, cover and cook for about 20 minutes, stirring occasionally.
- In the meantime, in a 1 or 2 quart pot, heat the water to boiling, salt it, and add the rice. Reduce heat to low and cook until done, about 17 minutes.
- To serve, mound some rice in the center of a rimmed soup bowl and ladle as much mushroom saucy-gravy on top as you’d like. Garnish with chopped scallions and/or parsley (I didn’t have either but feel both would be nice).
If you’d like this to be completely vegetarian, use mushroom broth in lieu of the beef broth.
Number of servings (yield): 4
Recipe by Em-i-lis