You may also like
Categories:
butter onions garlic white mushrooms oregano white wine chicken stock tomato paste bay leaf salt fresh spinach
Viewed: 23 - Published at: 9 years agoIngredients
- 3 tablespoons butter
- 2 onions, diced
- 2 garlic cloves, minced
- 2 lbs white mushrooms, roughly chopped (I din't have enough fresh mushrooms and so added a handful of reconstituted shitaki's- worked well)
- 2 teaspoons savory (I was out and so used all oregano- still good)
- 14 teaspoon oregano
- 13 cup white wine (original recipe called for sherry)
- 9 cups chicken stock
- 2 tablespoons tomato paste
- 1 bay leaf
- salt and pepper
- 10 leaves fresh spinach (I "eyeballed" the amount- I'm sure it was more)
Method
- Melt butter and saute onion and garlic until onion is clear.
- Add wine and deglaze pot, scrapping up the fond (brown residue left on bottom of the pot from the onions and garlic).
- Reduce by half.
- Add mushrooms, savory, oregano, stock, tomato paste and bay leaf.
- Bring to a gentle boil then reduce heat and simmer 30 minutes.
- Stir in spinch till wilted.
- Add salt and pepper to taste.
- Serve garnished with parmesan cheese.
