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shallots garlic extra-virgin olive oil cremini mushrooms thyme all-purpose Madeira tamari vegetable stock ground sage nutritional yeast Dijon mustard freshly ground black pepper salt
Viewed: 40 - Published at: 7 years agoIngredients
- 6 shallots, unpeeled
- 4 garlic cloves, unpeeled
- 3 tablespoons 1 teaspoon extra virgin olive oil
- 4 ounces cremini mushrooms
- 1 teaspoon fresh thyme
- 3 tablespoons all-purpose flour
- 1/2 cup madeira (or dry port)
- 2 tablespoons low-sodium tamari
- 3 cups vegetable stock (preferably "no-chicken broth")
- 1/4 teaspoon ground sage
- 1 tablespoon nutritional yeast
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt or to taste
Method
- Preheat oven to 375 degrees.
- Toss the shallots and garlic with a teaspoon of oil and place in a baking dish. Cover with foil and roast for 40 minutes. Remove garlic, but if shallots are not completely soft, roast for another 15 minutes. Remove from pan and allow to cool, then squeeze the soft insides out of the skin into a food processor.
- Deglaze the roasting pan with a tablespoon of water or additional marsala and add to the food processor. Puree until smooth
- In a large skillet, heat the remaining olive oil over medium heat. Saute mushrooms and thyme until mushrooms are very soft, about 5 minutes. Stir in the flour and cook, stirring, for 3 minutes. Add the marsala and mix well, then whisk in the vegetable broth.
- Add remaining ingredients, including the pureed shallots and garlic. Bring to a boil, then reduce heat and simmer for 10 minutes. Adjust seasoning to taste.
