- 2 tablespoons [30 mL] olive oil
- 2 stalks celery, finely chopped
- 1 small onion, finely chopped
- 1 teaspoon [5 mL] dried oregano
- 1/2 teaspoon [2.5 mL] ground nutmeg
- 2 bay leaves
- Pinch chile flakes
- 1 [28-ounce / 769-mL] can plum tomatoes
- 1 cube chicken broth
- 1 to 2 tablespoons [15 to 30 g] sugar
- 2 tablespoons [30 g] butter
- 2 cups [500 mL] sliced mushrooms
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1/4 cup [60 mL] white wine
- 2/3 cup [160 mL] whipping cream
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- Into a large saucepan, heat olive oil over medium heat.
- Soften together chopped celery and onion, oregano, nutmeg, bay leaves and chile flakes stirring, for approximately 5 minutes.
- Drain and chop plum tomatoes, also reserving juice.
- Add chopped tomatoes, chicken broth cube and, if desired, sugar to saucepan.
- Bring to a boil, lower heat and leave sauce to simmer, partly covered stirring occasionally for 15 minutes, pouring in reserved tomato juice if liquid evaporates.
- Meanwhile, into a large nonstick skillet, melt butter over medium-high heat; fry mushroom slices, stirring, for 2 minutes.
- Mix in minced garlic and chopped green onions; cook stirring for 30 seconds more.
- Pour in white wine and leave to simmer until reduced.
- Pour in cream stirring for 2 minutes.
- Add to tomato sauce.
- Leave to simmer for 5 minutes, for flavors to blend.
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