- Serves: 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 3 ribs celery, diced
- 1 carrot, peeled and diced
- 1/4 pound portobello mushrooms, sliced
- 1/4 pound crimini mushrooms, sliced
- 1/4 pound white button mushrooms, sliced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 bay leaf
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup red wine
- 8 ounces mushroom broth
- 1 cup water
- 2 cups tomato sauce
- 3/4 pound russet potatoes, cut into 1-inch cubes
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Directions
In a large skillet, heat oil over medium heat. Add onions, celery, carrots and mushrooms; sauté for 3 minutes or until mushrooms give up their liquid. Add thyme, oregano, bay leaf, garlic, salt and pepper. Deglaze the pan with wine. Bring mixture to a boil, and then add broth, water and tomato sauce. Return to a boil.
Add potatoes and lower the heat; simmer for 25 to 30 minutes, until potatoes are soft. Add frozen peas during the last 5 minutes of cooking. Garnish with chopped parsley.
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