Serves 6
• 5 Tbs. butter
• 1 Tbs. olive oil
• 2 bay leaves
• 2 cloves garlic, minced
• 1 large yellow onion, chopped
• 2 Tbs. flour
• 1 cup vegetable broth
• 1 cup tomato juice
• 2 cups peeled, quartered tomatoes
• 1 tsp. thyme
• 1½ lbs. mushrooms, washed
• 1 lb. boiling onions
• red wine to taste
• chopped fresh parsley to taste
• salt and pepper
• 1 cup pitted ripe green olives
1. In a medium-sized saucepan, melt 2 tablespoons of the butter with 1 tablespoon olive oil and add to it the bay leaves, garlic, and onions. Sauté until the onions are golden and then stir in the flour and lower the heat.
2. Cook this roux for several minutes, stirring constantly, and then add the vegetable broth and tomato juice. Stir with a whisk to remove all lumps, and add the peeled tomatoes.
3. In another, larger pot, melt the remaining 3 tablespoons butter and add the thyme and the washed mushrooms. Sauté the mushrooms over a high flame for several minutes, turning them over often, and then adding the boiling onions and the tomato sauce. Turn down the heat and simmer the stew for about 20 minutes. Add a little red wine, some chopped parsley, and salt and pepper to taste. Last, but not least, toss in the green olives. Cook only a few more minutes, and serve hot, with a good bread and some red wine.
