This has been the first week of truly fall weather (at least
where I live) so I think this is an appropriately autumnal recipe.
Ingredients
sauté
1 lb mushrooms, sliced
1 yellow onion, chopped
1-3 cloves garlic, minced
coconut oil
puree
½ cup dry white wine (optional)
½ cup water
4 T olive oil
1-2 tsp salt
pepper
small sprig rosemary(removed from stem)/oregano/basil
(whatever is available, dried will do as well)
up to 5 cups of chicken or vegetable stock
Preparation
1.
Combine sauté ingredients in pan (except for liquids) with coconut
oil (or another cooking oil)
2.
Add puree ingredients (including cool liquids) to blender, then add sautéed
mushrooms/onions/garlic slowly and gradually, blend until smooth
3.
Simmer in pot on stove until ready to serve
Shopping List
1 lb mushrooms
1 yellow onion
coconut oil
olive oil
salt
pepper
small sprig rosemary/oregano/basil (whatever is available,
dried will do as well)
chicken or vegetable stock
remember to include a copy of the recipe with your donation,
Happy Fall!
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