French Onion Stew with Mushrooms by Matt Frazier and Stephanie Romine

Ingredients

3 yellow onions, sliced

1 10 oz. pkg cremini mushrooms (sliced)

4 cups mushroom stock

6 sprigs fresh thyme

2 sprigs fresh rosemary, chopped fine

1/4 t. black pepper

1/4 cup red wine

1 T. arrowroot powder

3 cups cooked cannelini beans

1 oz. dried mushrooms

1 cup water

salt

1/2 cup cashew cream (recipe below)

4 slices thick bread

Procedure

-Preheat the oven to 425° (220 C)

-Combine the onions, cremini mushrooms, 1 cup of stock, thyme, rosemary, and pepper in a dutch oven. Cover and set the timer for 20 minutes.

-Stir and scrape the mixture, place back in oven. Set the timer for 20 minutes.

-Stir and scrape the mixture and add the wine. Set the timer for a final 20 minutes.

-Transfer the pot to the stovetop over medium-high heat. Start the broiler.

-To the pot, add the arrowroot powder, the beans, dried mushrooms, water and rest of the mushroom stock. When the pot comes to a low boil, stir and cook for 5 minutes. Take off the heat and add salt and pepper to taste.

-Divide the 1/2 cup of cashew cream among the 4 slices of bread, and broil under golden brown. Put a slice of bread on each bowl of stew.

Cashew Cream

Ingredients

1 cup raw cashews, soaked in hot water for 1 hour and drained

1 t. fresh lemon juice

1/2 t. salt

1/2 cup to 1 cup water

Combine soaked and drained cashews, lemon juice and salt in a blender. Use a tamper to push everything down if necessary. Add water, 2 T at a time until thick and creamy.

The Book

I’ll be reviewing this book in the future, but I wanted to share this recipe with you and see what you thought.

My vegetarian daughter-in-law has gotten really committed to running, so this book could be something she would really be interested in!

I’ll be talking through it with her, and we will be getting together to do a YouTube channel video of this recipe soon.