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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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In '1,000 Vegetarian Recipes' by Carol Gelles Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon vegetable oil |
12 small white onions, peeled |
2 cups oyster mushrooms |
2 cups white mushrooms |
2 cups shiitake mushrooms |
2 tablespoons all-purpose flour |
2 cups vegetable broth |
3 cups carrots, chunks (1-inch pieces) |
1/2 cup chopped fresh parsley |
2 tablespoons brandy |
1 tablespoon dry sherry |
1 tablespoon madeira wine |
1/2 teaspoon sugar |
1/4 teaspoon dried rosemary, crumbled |
1/4 teaspoon dried thyme |
1/8 teaspoon salt, to taste |
1/8 teaspoon pepper, to taste |
Directions:
1. In a 3-quart saucepan melt the butter with the oil over med-high heat.
2. Add the onions; cook, stirring occasionally, until browned in spots, about 4 minutes.
3. While the onions are browning, toss all the mushrooms in the flour until lightly coated.
4. Add to the saucepan; cook, stirring until mushrooms are softened, about 3 minutes.
5. Add the broth, carrots, parsley, brandy, sherry, Madeira, sugar, rosemary, and thyme.
6. Bring to a boil.
7. Decrease heat and simmer, uncovered, 1 hour 15 minutes.
8. Stir in salt and pepper to taste.
9. Serve over polenta.
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