INGREDIENTS
1 1/2 lb
Short ribs, bone-in
12 oz
Baby portobello mushrooms
2
Bay leaves
3 cloves
Garlic
1/4 cup
Parsley, fresh
1/2
Yellow onion, large
3 lb
Yukon gold potatoes
2 tbsp
Tomato paste
2
Salt and pepper
2 tbsp
Olive oil, extra virgin
5 tbsp
Butter, unsalted
1/4 cup
Heavy cream
1/4 cup
Milk
1 1/2 cups
White cheddar cheese
2 cups
Red wine
2/3 cup
Water