Mushroom Stew
If you are Vegetarian, this will be a great meal to serve to your
family!
3 TBS Butter
1 TBS Olive Oil
1 Bay leaf
2 Garlic cloves, minced
1 Onion, chopped
2 TBS Flour
1-4 Tab >>>Doc's Reducer or >>>Doc's More My Speed
1 C. Vegetable Broth
1 - 12 oz. Tomato Sauce
2 C. Tomatoes, peeled & quartered
1 tsp Thyme
1 1/2 lb Mushrooms, washed
1 lb Boiling Onions
2 TBS Red Wine to taste
2 TBS Parsley, fresh and chopped
Salt and Pepper
1 C. Green Olives, pitted
In medium-sized saucepan, melt 2 TBS butter with 1 TBS olive oil,
bay leaf, garlic and onions. Sauté until the onions are golden and
then stir in the flour and lower the heat.
Cook this roux for several minutes, stirring constantly and then add
the vegetable broth and tomato sauce. Stir with a whisk to remove
all lumps, and add the peeled tomatoes.
In another larger pot, melt 1 TBS butter and Thyme and washed
mushrooms. Sauté the mushrooms over a high flame for several
minutes, turning them over often and adding the boiling onions and
tomato sauce. Turn down the heat and simmer the stew for about
20 minutes. Add a little red wine to taste, 1-4 TBS >>>Doc's Reducer or
>>>Doc's More My Speed, green olives, chopped
parsley, salt and pepper to taste.
Cook only a few more minutes. Serve hot with a good crusty bread
or one of your choice.
Serves 4-6.
3 TBS Butter
1 TBS Olive Oil
1 Bay leaf
2 Garlic cloves, minced
1 Onion, chopped
2 TBS Flour
1-4 Tab >>>Doc's Reducer or >>>Doc's More My Speed
1 C. Vegetable Broth
1 - 12 oz. Tomato Sauce
2 C. Tomatoes, peeled & quartered
1 tsp Thyme
1 1/2 lb Mushrooms, washed
1 lb Boiling Onions
2 TBS Red Wine to taste
2 TBS Parsley, fresh and chopped
Salt and Pepper
1 C. Green Olives, pitted
In medium-sized saucepan, melt 2 TBS butter with 1 TBS olive oil,
bay leaf, garlic and onions. Sauté until the onions are golden and
then stir in the flour and lower the heat.
Cook this roux for several minutes, stirring constantly and then add
the vegetable broth and tomato sauce. Stir with a whisk to remove
all lumps, and add the peeled tomatoes.
In another larger pot, melt 1 TBS butter and Thyme and washed
mushrooms. Sauté the mushrooms over a high flame for several
minutes, turning them over often and adding the boiling onions and
tomato sauce. Turn down the heat and simmer the stew for about
20 minutes. Add a little red wine to taste, 1-4 TBS >>>Doc's Reducer or
>>>Doc's More My Speed, green olives, chopped
parsley, salt and pepper to taste.
Cook only a few more minutes. Serve hot with a good crusty bread
or one of your choice.
Serves 4-6.