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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Braised Shallots and Fall Vegetables with Red Wine Sauce Ingredients:
4 cups boiling water |
1/3 cup dried porcini mushrooms (about 1/2 ounce) |
1 tablespoon olive oil |
2 cups diced carrot |
1 1/2 cups quartered button mushrooms |
1 cup diced onion |
1 cup diced celery |
1 cup chopped red bell pepper |
4 garlic cloves, minced |
2 thyme sprigs |
1 bay leaf |
1 (2-inch) rosemary sprig |
3 tablespoons tomato paste |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 cups merlot or other dry red wine |
1 tablespoon low-sodium soy sauce |
1 tablespoon butter |
Directions:
1. Combine boiling water and porcini, and set aside.
2. Heat oil in a large Dutch oven over medium heat; add the carrot and next 8 ingredients (carrot through rosemary). Cook 30 minutes or until browned, stirring frequently. Stir in the tomato paste, flour, salt, and black pepper; cook for 1 minute. Stir in porcini mixture and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 30 minutes. Strain through a colander into a large bowl. Drain well, pressing the vegetable mixture with the back of a spoon to remove as much sauce as possible. Return sauce to pan, discarding the solids. Bring to a boil, and cook until reduced to 2 1/2 cups (about 5 minutes). Stir in soy sauce and butter.
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