This hearty vegetarian meal tastes delicious served with a side of mashed potatoes.
- Prep time 25 minutes
- Total time 1 hour & 15 minutes
- Portion size 4 servings
Pour 1/2 cup hot water into bowl; soak porcini mushrooms for 30 minutes. Set aside. Meanwhile, in heavy-bottomed saucepan, heat 1 tbsp of the oil over high heat; cook cremini mushrooms, stirring occasionally, until starting to brown, 3 to 5 minutes. Transfer to large bowl.
Add 1 tbsp of the oil to same saucepan; cook portobello and shiitake mushrooms, stirring occasionally, until starting to brown, 3 to 5 minutes. Transfer to bowl with cremini mushrooms.
In same saucepan, heat remaining oil over medium heat; cook onions, carrots and garlic, stirring occasionally, for 5 minutes. Season with salt and pepper. Add flour and tomato paste; cook, stirring, for 1 minute. Pour in wine, scraping up any browned bits in bottom of pan. Add parsley sprigs, thyme sprigs, bay leaves, and reserved porcini mushrooms and soaking liquid. Season with salt and pepper. Bring to boil; reduce heat, cover and simmer until vegetables are tender, about 20 minutes.
Remove and discard bay leaves, parsley and thyme sprigs. Return reserved mushrooms to saucepan; cook until tender about 3 minutes. Sprinkle with chopped fresh parsley.
Nutritional facts PER SERVING: about
- Iron 1.5 g
- Fibre 5 g
- Sodium 375 mg
- Sugars 8 g
- Protein 4.5 g
- Calories 195
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 24 g