If I wasn’t dating my boyfriend I would be eating this a lot, but since he hates mushrooms I only make this on nights that he works late or is out of town. I find this meal so satisfying and tasty on a cold evening, and leftovers are fantastic. I usually eat this with a loaf of French bread, some goat cheese and a glass or two of red wine.
1/2 Yellow onion, diced
1 Carrot, peeled and diced
3 Cloves garlic, minced
2# Mushrooms (I like using a mixture of whatever looks good at the store)
2tsp Dried herbs (I love thyme, but rosemary,oregano or sage are great too)
1/3C Red wine
1 1/2C Chicken broth
2 Handfuls braising green (Swiss chard, kale, collards etc)
1 Lemon, zested
In a large pan saute the onions and carrots in a little oil and butter. When the onions are translucent add the garlic and herbs cook for 2 minutes.Season with salt and pepper. Spoon the onion mixture into a bowl. In the same pan add a little oil and 1/3 of the mushrooms. When the mushrooms are golden brown on at least one side, spoon them into the bowl with the onions. Repeat with the remaining mushrooms. When all of the mushrooms have been browned, add all the vegetables back into the original saute pan, and place the pan over low heat, add the wine and scrape up and browned bits on the bottom of the pan. Add the chicken broth and the greens, simmer until the vegetables are cooked, about 15-20 minutes. Season to taste with salt and pepper, add the lemon zest just before eating.