Serving: 4
- 8oz whole mini Bella mushrooms coarsely chopped
- 1oz bag dried shiitake mushrooms fully washed
- 1cup carrots chopped
- 6oz frozen pearl onions
- 3 sprigs fresh Rosemary
- 1tbs dried thyme
- 1/2tsp Salt
- 1/2 tsp Pepper
- 3tbs Italian style tomato paste
- 1 1/2 cup dry red wine
- 1tbs minced garlic
- 1cup warm water
- 2tbs olive oil
- 1 cup vegetable broth
- To serve: Brown rice, mashed potatoes or mashed cauliflower
1. Rinse dried mushrooms. Add 1/4 cup red wine and 1cup warm water to bowl and add dried mushrooms to rehydrate. Set aside and let mushrooms soak for about 30 minutes. (Reserve water/wine mixture)
2. Meanwhile, Add olive oil and carrots to pan and sauté until the carrots begin to brown (about 7 minutes)
3. Add frozen pearl onions, thyme and Rosemary and cover pan. Stir occasionally and cook until onions begin to brown.
4. Add chopped Bella mushrooms, salt and pepper.
5. Remove shiitake mushrooms from water/wine and Chop rehydrated shiitake mushrooms. add to pan. (Reserve the water/wine that was used to rehydrate mushrooms.)
6. Add remaining wine and garlic to pan. Bring to a boil.
7. Once boiling, add vegetable broth and mix in tomato paste.
8. Add the water/wine mixture from rehydrating shiitake mushrooms. Bring back up to a boil.
9. Turn temperature down and let simmer about 10 minutes or until mixture has thickened. Remove rosemary stems.
10. Serve over brown rice, mashed potatoes or mashed cauliflower.
Notes:
- you can use 10oz of fresh mushrooms and an and extra cup of vegetable broth in substitution for dried mushrooms.
- if you choose to use dried mushrooms, be sure to wash them first so they are not grainy. Also be sure they are fully rehydrated before adding them to pan
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