Today was a day of wintery doldrums. I yearned to make something that would remind me of the stew my dearest Moth would make for re-heating after a day of pulling brush out in the frigid winter air. She always makes it with our home-grown beef; having none of that, I settled into the usual mostly-vegetables routine.
While Bean and I mulled around the kitchen, I steamed a small bundle o' asparagus. When it was done, it was pureed into the most pleasing of green shades! Next to the vast supply of mushrooms it held its own quite well (see picture).
The next step was to saute:
and when this was browned (or at some random time) I added a bit of red wine and a massive pile of chopped mushrooms. They came from a 'wild medley' (crimini, oyster, shiitake, etc.), and it excited me very much. I added the asparagus puree, and let this simmer as I mixed up a simple dumpling dough:
3/8 c. flour
oregano, thyme, and garlic
~1/4 c. water
These I dropped (plop!) into the water, and then this all simmered and spat and whined while I cleaned up the kitchen for Ma'am. And then?
A delicious combination of spices! I'm not sure exactly what made this scrumptious to me, but I wish to know for the future. For now it shall remain a mystery.