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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.
Mushroom and Vegetable Stew
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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    September 29, 2010
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