• 1 lb of mixed mushrooms, chopped with tough portion of stems removed (I used cremini, shiitake, and white button mushrooms)
• 1/4 cup of butter or ghee (I used butter, vegans, I imagine coconut oil is good with this)
• 2 onions, chopped (I used sweet onions)
• 4 cloves garlic, minced (I used that jarred garlic because we have a giant jar of it in the fridge, 2.5 teaspoons worth)
• Handful of fresh thyme, leaves picked
• 3/8 of a cup or so of red wine (original calls for 1/4 but...wiiiiiine. Also you can substitute beef stock!)
• 3/4 cup of heavy cream or full-fat coconut milk (original calls for 1/2 cup, I used cream rather than coconut milk)
• 2 green onions, chopped (white parts too!)
• Sea salt and freshly ground black pepper to taste (I used 1 tablespoon of kosher salt, because I like it. I was liberal with the pepper because my family consists of pepper fiends)
• Before chopping the mushrooms, rinse them to remove any excess dirt and then pat dry.
• Heat a large skillet over a medium heat. Add the butter butter or ghee.
• Stir-in the onions and garlic. Cook until they begin to brown, about 7 minutes.
• Add the mushrooms and season to taste with sea salt and freshly ground black pepper. After cooking for a few minutes you will notice that they let off moisture. You want to continue cooking until this moisture evaporates entirely.
• Add the wine or stock as well as the heavy cream or coconut milk and stir well to ensure that the flavors are dispersed evenly.
• Once the stew has simmered for a few minutes, add in the thyme leaves, green onions and adjust the salt and pepper seasoning. Allow to sit on a low heat for a few more minutes so that it thickens.
Because we're bad, bad paleos, we had a piece (but just one!) of fresh baked garlic bread (as in, bread with garlic cloves baked INTO it) from the store and, oh no, whatever was to become of that opened bottle of wine? It was amazing :)