The polar vortex has temporarily lifted. In the NYC area Sunday greeted us with 40° temperatures. In the background though, a snow storm is brews. I want to be prepared so off to the grocery store I went.
Since moving to my new place I haven’t been playing around with recipes. However, cold weather and especially snow has a way of bringing out the comfort food fanatic in all of us. And yes I realize that this particular Sunday is a big deal in my area, bit I’m not a football fan. Making a stew while listening to a book sounds like a perfect plan.
This recipe requires a bit more prep than some of my others, but it’s worth it. This stew freezes well- so make a ton and store it!
Mushroom Farro Stew
- 4 cups of your favorite mushroom blend (I used oyster, shitake, cremini and baby bellas)
- 1 cup diced carrots
- 1 onion diced
- 1 stalk celery stalk diced
- 3 cloves garlic minced
- 1 red potato minced
- 3 cups kale finely chopped
- one heaping pinch sage
- salt and pepper
- ½ cup cooking sherry or red wine (or grape or pomegranate juice if you don’t cook with alcohol)
- ¼ cup brown roux (recipe included in this post)
- 6 cups of your favorite stock
- 2 tablespoons olive oil
- 1 cup faro
How to make roux (from Vegetarian Times)
1. Stir together equal parts melted or hot liquid fat (butter, oil, or margarine) and flour in wide-bottomed pan or skillet over medium heat.
2. Cook the roux, stirring constantly with a whisk or wooden spoon, to desired color (the darker the roux, the deeper the flavor): WHITE 2 to 4 minutes; add milk for a béchamel (the basic French white sauce) or broth for a velouté (a stock-based light sauce). BLOND 5 to 8 minutes; used for veloutés and chowders. BROWN 10 to 15 minutes; used for espagnole sauce and stews. DARK BROWN 20 to 30 minutes; used for gumbo.
3. Add liquid preferably warmed to prevent the roux from seizing up. For sauces, cook, stirring constantly, until desired consistency is reached.
Directions for the stew
- Heat olive oil in dutch oven or large soup pot
- Sauté onions, carrots, celery, garlic, potatoes and mushrooms until onions are translucent
- Add red wine- keep stirring – scraping the brown bits from the bottom of the pan (cook for another 5-7 minutes)
- Add sage, salt and pepper
- Add the roux- keep stirring constantly scraping the bottom on the pan
- Add half of your stock- gently stir and bring to simmer
- Add remaining stock- reduce to very low heat and cook for 45-60 minutes checking frequently
- Add the faro 30 minutes before completion- add 1/2 cup of water and raise heat to medium. Check frequently to make sure faro cooks through and doesn’t stick to the bottom of your soup pot.
- Add the kale 15 minutes before completion