60 minutesA rich and hearty vegetarian dish made with a variety of mushrooms, simmered in a flavorful red wine sauce.
tablespoons
tablespoons
Mixed Mushrooms, cut into 1-inch chunks
0 lb
Peeled Pearl Onions, larger ones cut in half
0 oz
to taste
to taste
Leek, diced
cups
Carrots, thinly sliced
cups
Garlic Clove, 2 minced, 1 grated to a paste
each
tablespoons
tablespoons
cups
Beef Broth
cups
tablespoons
each
Bay Leaf
each
Chanterelle Mushrooms, thinly sliced
0 oz
Smoked Paprika
to taste
Flat Leaf Parsley, chopped
to taste
