Wine-Braised Mushrooms and Gnocchi

 

5 T. unsalted butter (divided)

1 1/4 pounds mushrooms

Kosher salt and black pepper

2 leeks (sliced–white parts only)

3 garlic cloves (2 minced and 1 grated)

1 T. tomato paste

1/2 t. smoked paprika

1 C. dry red wine (I used merlot)

2 C. vegetable broth

1 T. soy sauce

4 sprigs of thyme

1 bay leaf

12 ounces gnocchi

Chopped fresh parsley for garnishing

 

Chop the mushrooms into 1/2 inch pieces. I used cremini mushrooms for this dish. Melt 2 T. butter in a large Dutch oven. Sauté half the mushrooms over medium heat in the butter for about five minutes. Don’t stir the mushrooms at this stage. You want to get a little browning on the mushrooms. After sautéing the mushrooms on one side, turn the mushrooms over and repeat the process. Remove the mushrooms from the pan and set aside. Repeat the process with the other half of the mushrooms using 2 more T. of butter. Remove the second half of the mushrooms from the pan and add to the first half. Season with salt and pepper. Set aside. Melt the remaining 1 T. of butter in the Dutch oven you used for the mushrooms. Add the sliced leeks and sauté them for about 8 minutes until they are lightly browned and have begun to soften. Add the minced garlic and a large pinch of salt and sauté for another minute. Stir in the tomato paste and the smoked paprika and continue to cook for one more minute. Add the wine, vegetable broth, soy sauce, thyme and bay leaf to the Dutch oven with the leeks. Scrape the brown bits off the bottom of the pot as you stir the mixture. Add the mushrooms back into the Dutch oven, partially cover the pot and simmer the mushroom mixture for about 15 minutes. After 15 minutes, add the gnocchi and stir. Continue to cook for another 30 to 40 minutes. You want the sauce to thicken. Stir in the grated garlic and adjust the seasonings to your taste. Remove the thyme and the bay leaf. Serve hot over polenta.