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Categories:
portabella mushrooms shallots carrots red bell peppers flat leaf thyme garlic olive oil white wine bay leaves tomatoes water
Viewed: 25 - Published at: 9 years agoIngredients
- 1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
- 1 lb shallots, left unpeeled, quartered
- 1 lb carrots, cut into 2-inch pieces
- 2 red bell peppers, cut into 1-inch pieces
- 6 fresh flat-leaf parsley sprigs (including stems)
- 5 fresh thyme sprigs
- 4 garlic cloves, coarsely chopped
- 2 tablespoons olive oil
- 1 cup dry white wine
- 2 bay leaves (not California)
- 1 cup canned crushed tomatoes
- 2 qt water
Method
- Preheat oven to 425F.
- Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan.
- Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
- Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot.
- Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes.
- Transfer to stockpot and add bay leaves, tomatoes, and water.
- Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes.
- Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper.
- Skim off fat.
