The sun is out, but it's deceptively cool around here. I took the pups out yesterday, and of course snapped a few shots. I love this one of Ayla in action, with her funny bunny-hop run:
Mac loved plowing through the tall grass, cutting paths wherever he went:
And I actually got Ayla to sit still for a nanosecond:
Once we got home I definitely needed something warm and cozy to get my temperature back to its usual couple-degrees-below-normal, and I came up with this stew which I served over creamy polenta.
Simple Mushroom Stew
2 Tbsp. Butter
2 Tbsp. Flour
3/4 lb. Mushrooms, sliced thick
Salt and pepper
3 Cloves garlic, minced
1 c. Frozen peas
2 tsp. Herbes de Provence
2 c. Veggie stock
Put the butter and flour in a saucepan over medium heat. Stir or whisk constantly as it cooks, 10-15 minutes or until its a rich golden color. Increase the heat to medium-high and add the mushrooms; sprinkle with salt and pepper. Cook, stirring, until they are coated in the roux and start to release their liquid. Lower heat to medium-low and cook, stirring occasionally, until they begin to brown, 5-8 minutes. Stir in the garlic, peas, and herbs and cook for a few minutes. Stir in the stock and bring to a boil. Lower heat and simmer, stirring occasionally, until the soup is thickened. (If you have issues with the stew thickening, mix together a tablespoon of cornstarch and a little cold water until smooth, then stir into the stew). Serve on a bed of polenta and top with Parmesan cheese and parsley.