My co-workers and myself found the following recipe recently in a "Cooking Light" magazine. This recipe is excellent for vegetarian dishes such as pastas or other vegetable dishes. I haven't personally seen in very many restaurants, a vegetarian sauce as good and full-bodied as this one is. Personally, I haven't seen very many vegetarian sauces in restaurants with as good and full-bodied as this. At the 4 diamond French restaurant I work in, we use this sauce on a daily basis on our vegetarian appetizer (a wild mushroom ravioli).
Yield: 4 Cups/473 ml
2T/30ml Olive Oil
1C/184g Chopped Onion
1C/151g Chopped Carrot
1C/113g Chopped Celery
1C/113g Sliced Mushrooms
4 ea. Garlic Cloves, Halved
1/4C/57g Tomato Paste
1/4C/28g All Purpose Flour
1C/237ml Dry Red Wine
2T/30ml Low Sodium Soy Sauce
2t/4g Black Peppercorns
1t/5g Dried Thyme
3 ea. Bay Leaves
Heat oil in saucepan over medium-high heat. Add onion and carrot; Saute 15 minutes or until lightly browned.
Add celery, mushrooms, and garlic; Cook 10 minutes.
Add Tomato Paste; saute 10 minutes or until browned.
Add flour; cook 1 minute.
Stir in wine, scraping pan to loosen browned bits.
Add water and remaining ingredients. Bring to a boil; reduce heat and simmer 45 minutes.
Strain through sieve into a bowl reserving stock. Discard solids.
Store in airtight container up to 1 week in refrigerator, or freeze up to 3 months. (For small amounts, you may want to freeze it in ice cube trays to make it easier to pull out only what's needed.)
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Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV