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“In '1,000 Vegetarian Recipes' by Carol Gelles”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 3-quart saucepan melt the butter with the oil over med-high heat.
  2. Add the onions; cook, stirring occasionally, until browned in spots, about 4 minutes.
  3. While the onions are browning, toss all the mushrooms in the flour until lightly coated.
  4. Add to the saucepan; cook, stirring until mushrooms are softened, about 3 minutes.
  5. Add the broth, carrots, parsley, brandy, sherry, Madeira, sugar, rosemary, and thyme.
  6. Bring to a boil.
  7. Decrease heat and simmer, uncovered, 1 hour 15 minutes.
  8. Stir in salt and pepper to taste.
  9. Serve over polenta.

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