Hands-On Time: 25 Minutes

Special Equipment: Heavy bottomed large pot or Dutch Oven

Ingredients:

• 1&1/2 – 2 Lbs Mixed Mushrooms
• 2 Large Carrots, Finely Diced
• 1 Celery Stalk, Finely Diced
• 1 Yellow Onion, Finely Chopped
• 2 Tbsp Butter Or Olive Oil
• 2 Tsp Finely Chopped Fresh Rosemary
• 3 Tbsp Tomato Paste
• 1/2 Cup Dry Red Wine
• 2 Cups Chicken Broth
• 1 Whole Sprig Fresh Rosemary
• 1 Bay Leaf
• Salt and Pepper to taste

Steps:

• Remove the stems from the mushrooms and brush caps to remove any loose dirt.
• Slice all the mushroom caps into approx 1/4″ slices.
• Heat butter over medium heat in the Dutch Oven, then add the chopped rosemary.
• Add the carrots, celery and onion and cook until tender, 8-10 minutes, stirring regularly.
• Add the mushrooms and gently fold into the vegetable mixture.  Cook until volume is reduced by a little more than half, about another 10 minutes, stirring regularly.
• Add the tomato paste and stir to throughly incorporate.
• Add the wine and bring to a boil, again stirring to mix liquid throughout.
• Add the chicken broth, rosemary sprig and bay leaf and bring to a simmer.
• Season with salt and pepper, partially cover (leave a small steam vent) and simmer for 45 minutes.
• Stir once more and add any additional salt and pepper to taste.
• Serve immediately over pappardelle pasta or polenta, with fresh parmesan cheese.  (My favorite polenta recipe can be found here.  I typically the butter and parmesan measurements way back, and it’s still delicious.)

YUM!!!