Ingredients
1 large onion, diced into 1/2 inch pieces
1 red bell pepper, seeded and thinly sliced
2 teaspoons chopped fresh rosemary
2 tablespoons Dr. Fuhrman’s VegiZest
1/8 teaspoon crushed red pepper flakes
1/2 pound portobello mushrooms, sliced 3/8 inch thick with gills removed for paler sauce
1 pound shitake mushrooms, sliced
2 cloves garlic, minced
3 tablespoons tomato paste
1 1/2 cups low sodium mushroom stock or vegetable broth
1 teaspoon sherry vinegar
2 tablespoons fresh parsley or tarragon, chopped
Preparation
Water sauté the onions, bell pepper, and rosemary, stirring occasionally until tender, about 8 minutes. Season with VegiZest and red pepper flakes. Add the mushrooms and sauté until tender and juicy, about 5 minutes. Add the garlic, tomato paste, stock and sherry vinegar. Simmer over low heat for 15 minutes. Garnish with parsley or tarragon.
