Fresh and Wild Mushroom Stew

• Produce

  • 1 1/2 lbs Cultivated brown mushrooms
  • 3 Garlic cloves
  • 1 Onion, large
  • 1/2 lb Pale wild mushrooms
  • 3 tbsp Parsley
  • 1 tsp Sage or rosemary
  • 1 tsp Thyme
  • 3 Tomatoes, small ripe

• Canned Goods

  • 1 Porcini broth
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 Pinch Red pepper flakes or cayenne
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter

Found on nytimes.com