Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yield: 4 people
This dish is simple enough to make for a chilly weeknight supper, and special enough to serve to guests. Serve over a warm bowl of polenta, rice, or mashed potatoes.If you have access to fresh thyme, sub in 1 tablespoon, divided, for the 1 teaspoon of dried.
- 1/4 cup olive oil. divided
- 1 pound mushrooms, sliced
- 1 medium-large onion, chopped
- 2 medium-large carrots, cut into medium dice
- 1 teaspoon dried thyme leaves, divided
- 1 cup red wine
- 2 cups vegetable broth
- 1/4 cup tomato paste
- 2 tablespoons Balsamic vinegar
- 1 can (15-16 oz) kidney beans, drained
- 1 tablespoon cornstarch, dissolved in 2 tablespoons of water
- Heat 2 tablespoons of oil over medium-high heat in a large (12-inch) skillet. When oil is hot, add mushrooms; cook without stirring until golden brown on one side, about 5 minutes. Stir, seasoning with salt, pepper, and 1/2 teaspoon thyme. Continue to cook until impressively brown, a couple of minutes longer. Transfer to a bowl and set aside.
- Return skillet to the burner and heat remaining 2 tablespoons of oil. Add onions and carrots; sauté until tender, about 5 minutes. Stir in remaining thyme, along with wine, followed by broth and then tomato paste, vinegar, mushrooms and beans. Bring to a simmer, reduce heat to medium-low, and simmer to blend flavors, about 10 minutes.
- Whisk in enough of the cornstarch mixture to desired thickness. Adjust seasonings and serve over bowls of warm polenta, rice, or a mashed potatoes.