It’s Food Matters Project Monday, and this one might be a stretch. This week’s pick was coq au vin, and while I’m surely on board with the vin part, chicken isn’t my thing, and I wasn’t all that inspired to try a vegetarian version of it.
Jack and I were out at dinner on Friday night, and he just so happened to order coq au vin (what are the odds?). Never having tried the dish before I became vegetarian, I was surprised to see that it looked just like a rustic mushroom stew. So I took some Tuscan inspiration and decided to make a mushroom, white bean, tomato, and kale stew the next night. It turned out to be the perfect thing for a cool night and a low-key Saturday dinner at home on our patio.
Cooking the mushrooms with wine (and also a little balsamic), gave it a nice zing that balanced the hearty mushrooms and cannellini beans. Serve it with a nice bottle of red wine and some crusty bread.
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 carrot, diced
- 1.5 cups sliced cremini mushrooms
- 1 tablespoon minced rosemary
- ¼ cup wine (red or white, whatever you’re drinking)
- Splash balsamic vinegar
- 1 (14 oz) can diced tomatoes, including the juice
- 1 (14 oz) can cannellini beans, drained and rinsed
- 4 cups veggie broth
- 1 bunch of kale, chopped (about 4-5 cups)
- Sea salt and fresh black pepper
- Fresh basil, chopped, for garnish
- Pecorino cheese, for shaving on top (optional)
- In a large pot heat the oil over medium heat. Add the onions and a few pinches of salt and sauté until translucent. Add the garlic, carrot, mushrooms, and rosemary and cook, stirring occasionally, until the mushrooms have cooked down (3-5 or more minutes).
- Deglaze the pan with the white wine and stir to get any bits that might be stuck to the bottom of the pan. Cook for 1 minute or so. Add the splash of balsamic vinegar, tomatoes, beans, and broth. Reduce heat and simmer for 10 minutes or so.
- Add the kale and simmer for 5 more minutes, until wilted.
- Taste and adjust seasonings. At this point, I added a generous amount of salt and few grinds of pepper.
- Top with the chopped fresh basil and shavings of pecorino cheese, if using.
- Serve with crusty bread and red wine.