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Cauliflower, Asparagus and Mushroom Stew
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Ingredients (Serves 6)
1 Cauliflower
1 Stalk celery, cut into bite-sized pieces
18 Asparagus stalks
1 Handful green beans (from the garden that day)
12 Mushrooms
12 Sage leaves
2 Tbs. Anise seeds
2 Sprigs fresh lemon mint
1 Tbs. Extra virgin olive oil (EVOO)
2 Tbs. White wine
• Salt and pepper to taste
Preparation
• Wash cauliflower thoroughly and cut flowers apart.
• Wash celery, asparagus and green beans thoroughly, then cut into bite-sized chunks.
• In a deep frying pan or wok, sauté celery, cauliflower, asparagus and green beans with EVOO on medium heat for about 5 minutes, stirring from time to time.
• In the meantime clean mushrooms thoroughly, leave head whole and mince stems
• Add all ingredients to pan, lower heat to medium and cook for 15 minutes, stirring from time to time.
• Turn off burner and serve.
Vegetables and Mushroom Stew
Comments
• Serve as main course over steamed rice, couscous, buckwheat, or Bulgur with Raisins.
Wine and Beverage Pairing
•
 Monteregio di Massa Marittima DOC Aurora, Fior Fiore Ansonica, Tocai Friulano DOC, Rosato Italiano IGT, Chianti DOCG Guarniente, Cabernet Franc dei Colli Orientali del Friuli, Refosco dal Peduncolo Rosso DOC.


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    October 6, 2010
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