2 tablespoons Earth Balance, softened
2 large portobello mushrooms, cut in 1/4-inch slices
1 8 oz package cremini mushrooms, cut in 1/4-inch slices
1 4-8 oz package oyster mushrooms, cut in 1/4-inch slices
1 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup red wine (I used pinot noir)
2 cups vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1 tablespoons all-purpose flour
1 cup pearl onions, peeled
steamed brown rice, farro, wheatberries, or couscous for serving; garnish with fresh herbs
*Heat ~1 tablespoon of olive oil and ~1 tablespoon of Earth Balance in a medium heavy sauce pan over medium high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid (approx. 3 min). Remove them from pan. Set aside. Lower heat to medium and add ~1-2 tablespoons of olive oil. Toss the carrots, onions, thyme, salt and pepper into the pan and cook for ~10 minutes, stirring occasionally, until the onions are soft. Add the garlic and cook for ~1-2 minutes.
*Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat to high and reduce the wine by half. Stir in the tomato paste and the broth. Add the mushrooms (and all of their juices). Once boiling, turn down the heat and simmer for ~15-20 minutes, until mushrooms are tender. In the meantime, prepare your pearl onions. (Or you can just use frozen pearl onions!). Bring 2-3 cups of water to a boil. Add pearl onions and let boil for ~3 minutes. Turn off heat. Strain onions and rinse under cold water. Cut ends of pearl onions off. Peel. Set aside.
*Once the mushrooms are tender, add the pearl onions and simmer for ~5 additional minutes. Combine remaining 1 tablespoon Earth Balance and flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to your desired thickness. Season to taste. To serve, spoon over bowl of steamed rice (etc.) and garnish with fresh herbs.