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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Browning the stock vegetables in a little oil is a very important step. The heat of the oil is what makes them caramelize, hence the dark, rich color and flavor. Ingredients:
1 1/2 cups hot water |
1/4 cup dried porcini mushrooms (about 1/4 ounce) |
2 teaspoons olive oil |
1 1/2 cups chopped onion |
1 cup sliced cremini mushrooms |
1/2 cup chopped carrot |
1 garlic clove, sliced |
1/2 cup dry red wine |
1 tablespoon all-purpose flour |
1 tablespoon chopped fresh or 1 teaspoon dried marjoram |
2 teaspoons tomato paste |
1 teaspoon red wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Combine water and porcini mushrooms in a small bowl, and let stand for 20 minutes.
2. Heat olive oil in a small saucepan over medium-high heat. Add onion, cremini mushrooms, carrot, and garlic; sauté 10 minutes or until onion is browned. Reduce heat to medium. Stir in wine, flour, marjoram, and tomato paste. Cover and cook for 3 minutes or until mixture is syrupy. Add porcini mixture, vinegar, salt, and pepper; cook 20 minutes. Strain through a sieve into a bowl. Discard solids.
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