Prep: 25 minutes Cook: 25 minutes
I usually make this for an appetizer and keep it in the refrigerator for a refreshing snack during the day.
- 2 pounds mushrooms
- 3/4 cup water
- 1 large onion, sliced
- 1 leek, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 clove garlic, crushed
- 3 tomato, cut into wedges
- 1 cup white wine (or apple juice)
- 1 tbsp parsley flakes
- 1 tbsp thyme leaves
- 1 bay leaf
- freshly ground pepper (optional)
- 2 tbsp arrowroot or cornstarch
Prepare mushrooms by cleaning and removing stems. Leave whole if they are small, otherwise cut in half. Set aside. In a large pot, saute the onion, leek, carrots, celery, and garlic in 1/2 cup of the water for 10 minutes. Stir in wine, tomatoes, and seasonings. Bring to a boil, lower heat, and add prepared mushrooms. Simmer over medium-low heat for 10 minutes, stirring occasionally. Mix arrowroot or cornstarch with remaining 1/4 cup water. Slowly add to mushroom mixture while stirring. Cook and stir until thickened. Serve over rice or other whole grains. Also goes well with pasta. This dish is also every good cold as an appetizer.
HELPFUL HINTS: Save the stems of the mushrooms and chop for your next batch of spaghetti sauce. Freeze until ready to use. Save some preparation time by preparing the mushrooms while the other vegetables are cooking.