Food & Entertaining - Garden to Table

Marvelous mushroom recipes

Kathleen Sloan-Mcintosh
Photography by
Yvonne Duivenvoorden

Fall's essential ingredient takes front row with these delicious recipes

Rich mushroom sauce

Makes 4 servings

Just about any combination of wild mushrooms (such as chanterelle, morel and oyster) can be used to create this wonderful meaty-yet-meatless sauce (shown with baked polenta). You can buy cooked polenta in a roll (like frozen cookie dough) that only requires a quick slicing before baking or pan-frying.

3     tbsp. (45 mL) olive oil
1     lb. (450 g) assorted wild mushrooms, wiped clean, trimmed if necessary, roughly chopped
1     large clove garlic, minced
1     large onion, diced
1     medium carrot, diced
1     stalk celery, diced
1     bay leaf
2     tbsp. (30 mL) tomato paste
1     cup (250 mL) dry red wine
1⁄2     tsp. (2 mL) salt
1⁄2     tsp. (2 mL) freshly ground black pepper
1     28-oz. (795-mL) can chopped plum tomatoes, with juice
2     cups (500 mL) chicken stock
1     tsp. (5 mL) fresh thyme leaves

In a large skillet, warm oil over medium-high heat. Add mushrooms, garlic, onion, carrot, celery and bay leaf; cook, stirring occasionally, for about 5 minutes.

Blend tomato paste with wine and add to mushroom mixture. Stir in salt and pepper, mixing well. Add tomatoes (with juice) and chicken stock. Bring to a boil; lower heat and simmer, uncovered, for about 30 minutes.

Add thyme; cook for an additional few minutes, then taste for seasoning.

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