Wicked Mushrooms

Ingredients

• 2 cup Vegetable broth (divided)
• 1 Onion (chopped)
• 1 Green bell pepper (chopped)
• 1.5 lb Mushrooms (quartered)
• 2 Bay leaves
• 0.25 tsp Thyme
• 1 tbsp Soy sauce (optional)
• 1 cup Red wine
• 0.25 cup Tomato paste
• 1 tbsp Parsley flakes
• Freshly ground pepper (to taste)

Steps

1. 1

   Place 1/2 cup of the vegetable broth in a large pot.

2. 2

   Add the chopped onions and green bell pepper to the pot.

3. 3

   Cook, stirring occasionally, for 5 minutes.

4. 4

   Add the quartered mushrooms, bay leaves, and thyme.

5. 5

   Cook for an additional 10 minutes, stirring occasionally.

6. 6

   Add the remaining 1 1/2 cups of vegetable broth, soy sauce (if using), red wine, tomato paste, parsley flakes, and freshly ground pepper.

7. 7

   Simmer slowly, uncovered, over low heat for at least 60 minutes longer until the liquid reduces and becomes a thick sauce.

8. 8

   Remove the bay leaves and serve hot over brown rice, other whole grains, or potatoes.

Notes

This dish is highly versatile and works well as a main course or a hearty side. The long simmering time is essential for the depth of flavor and the development of the thick sauce.

Nutrition per serving

• main dish
• vegan
• vegetarian
• plant-based
• low-fat
• mushrooms
• slow-cooked
• oil-free