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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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We found this on an empty the fridge night. It ended up being something truly worth remembering. I served it over angel hair pasta and it was great. Ingredients:
2 tablespoons olive oil |
1 cup chopped celery |
1 cup chopped carrot |
1/2 cup chopped onion |
1 cup sliced shiitake mushroom, stems removed |
1/4 cup dry red wine |
1 tablespoon sugar |
2 garlic cloves, minced |
1/2 cup broccoli floret |
1 cup diced tomato |
1 green onion, chopped |
salt |
pepper |
Directions:
1. Saute celery carrots and onions in olive oil over medium high heat, until onion is translucent.
2. Add sugar and cook, stirring constantly, until all liquid has evaporated. Add mushrooms and garlic and stir to coat.
3. Stir in wine and reduce heat to medium low. Cover and let cook for seven to ten minutes. Until the mushrooms are well cooked.
4. Add broccoli and tomatoes and stir to coat. Replace cover and cook until broccoli has changed color. About five minutes.
5. Add salt and pepper to taste.
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