Braised Shallots and Vegetables in Red Wine Sauce

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Braised Shallots and Vegetables in Red Wine Sauce

 

Sauce;

4 cups boiling water

1/3 cup dried porcini mushrooms

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

 

Sauce; Combine boiling water and porcini, and set

aside. 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.

Yields 2-1/2 cups of sauce (1/4 cup per serving)

 

Vegetables;

2 tbsps. butter

1 tbsp. olive oil

20 large shallots, peeled and separated

6 carrots, cut into 2-inch-thick pieces

2 1/2 cups quartered mushrooms

4 large parsnips, quartered lengthwise and cut into

1-inch pieces

1 1/2 tsps. minced fresh or 1/2 tsp. dried rosemary

1/4 tsp. salt

1/8 tsp. black pepper

2 bay leaves

2 thyme sprigs

3 tbsps. chopped fresh parsley

1 or 2 garlic cloves, minced

 

Vegetables; Heat butter and oil in a large Dutch oven

over medium-high heat. Add shallots and carrots; saute

for 10 minutes, stirring frequently. Add mushrooms and

parsnips; sauté 10 minutes. Add 1 cup Red Wine Sauce,

rosemary, and next 4 ingredients (rosemary through

thyme); bring to a boil. Reduce heat. And simmer 20

minutes. Discard the bay leaves and thyme sprigs.

Drizzle vegetables with the remaining Red Wine Sauce.

Combine parsley and garlic in a small bowl; sprinkle

over each serving.

Serves 6.