|
Mushroom and Vegetable Stew |
| Preparation Time: 20 Minutes |
| Cooking Time: 40 Minutes |
| Ingredients (Serves 6) |
| 2 |
Large shallots, cut into four parts (use 1 medium red onion if shallots are not available) |
| 1 |
Stalk celery, cut into bite sized pieces |
| 3 |
Garlic cloves, whole |
| 1 |
Large carrot, cut into bite sized pieces |
| 6 |
Mini sweet red, yellow and orange peppers (or 2 regular sized yellow and red peppers) |
| 1/4 |
Red cabbage, chopped |
| 1/2 cup |
Green beans, cut into 2 inches pieces |
| 12 |
Large white mushrooms, top cut in half, stems minced |
| 2 Tbs. |
Extra virgin olive oil (EVOO) |
| 1 Tbs. |
Cardamom powder |
| 1 Tsp. |
Anise seeds |
| • |
Salt and pepper to taste |
| Preparation |
| • |
In a deep frying pan or wok sauté shallots, celery, carrot, sweet peppers and garlic in EVOO on medium heat for 15 minutes stirring from time to time. |
| • |
Add all other ingredients, cover pan, lower heat to medium low and cook for 25 minutes, stirring from time to time. |
| • |
Turn off burner and allow to settle for about 5 minutes before serving. |
 |
| Comments |
| • |
Serve as main course over steamed rice or Bulgur with Raisins. |
| Wine and Beverage Pairing |
• |
Monteregio di Massa Marittima DOC Aurora, Fior Fiore Ansonica, Tocai Friulano DOC, Rosato Italiano IGT. |
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