Onions, carrots, and celery sauté to golden before tomatoes caramelize in the pot; brown stock and a brown roux then simmer with cremini mushrooms into a deep, savory sauce.
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In 1-gallon pot, heat 1 tablespoon of oil over medium-high flame. Sauté onions, carrots and celery until golden.
Add tomatoes and sauté for few minutes or until slightly caramelized.
Add 6 cups stock and bring to . Lower heat to .
Slowly whisk remaining 1 cup of stock to cooled roux.
Slowly add roux-stock mixture back into sauce.
In 10-inch sauté pan, heat remaining 1 tablespoon oil over medium heat, add mushrooms and sweat until tender.
Add mushrooms to pot and uncovered, about 30 minutes , or until reduced by half and nappé consistency is achieved.
Strain through chinois and return to pot.
Adjust seasoning to taste.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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