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Recipe Summary

Yield:
2 1/2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine boiling water and porcini, and set aside.

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  • Heat oil in a large Dutch oven over medium heat; add the carrot and next 8 ingredients (carrot through rosemary). Cook 30 minutes or until browned, stirring frequently. Stir in the tomato paste, flour, salt, and black pepper; cook for 1 minute. Stir in porcini mixture and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 30 minutes. Strain through a colander into a large bowl. Drain well, pressing the vegetable mixture with the back of a spoon to remove as much sauce as possible. Return sauce to pan, discarding the solids. Bring to a boil, and cook until reduced to 2 1/2 cups (about 5 minutes). Stir in soy sauce and butter.

Nutrition Facts

42 calories; calories from fat 56%; fat 2.6g; saturated fat 0.9g; mono fat 1.3g; poly fat 0.2g; protein 0.7g; carbohydrates 4.4g; fiber 0.7g; cholesterol 3mg; iron 0.6mg; sodium 121mg; calcium 11mg.
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