STEVE’S PERFECT BROTH SAUCE
Steve likes to use ingredients I call dodads – gourmet type items he finds at the market – stuff that’s fun to buy, unique stuff like garlic in a tube, herb paste in a tube etc. I’ll tell ya, he had an uncanny sense of what goes with what, since this sauce, more like a rich broth with solids, turned my head for sure! I ran to get my pad and pen to write down the ingredients while still fresh in his mind – this is it, one of the finest broth-type sauces I’ve ever tasted!
Makes 7-1/2 cups
1 T. extra virgin olive oil
1 T. light colored and flavored sesame oil – I use Roland brand
2 T. margarine – he used Smart Balance vegan
8 oz. pkg. white button mushrooms, washed and thinly sliced
1 t. Better Than Bouillon (paste)
1 t. liquid smoke
1 T. Grade A maple syrup
1 T. garlic in a tube – Gourmet Garden brand
1 T. Herb Paste in a tube – by Amore
1/2 c. dry red wine
1/2 c. dry white wine
1/2 c. carrot juice
4 oz. can Dr. Wt. mushrooms stems & pieces including liquid
28 oz. can diced tomatoes including liquid – he used Dei Fratelli brand (his favorite)
1/2 t. vanilla extract (no more)
juice of 1 lemon
about 1 t. dried orange rind strips (matchstick size)
10 oz. pkg. froz. PictSweet Farms Seasoning Blend (chopped onion, celery, green & red pepper, parsley flakes)
In large pot, over medium heat, add olive oil, sesame oil and margarine.
Add sliced fresh mushrooms, a little salt and saute till wilted.
Add remaining ingredients, stirring after each addition. Cook on low heat, uncovered, about 45 minutes, stirring occasionally. If it starts to boil, turn the heat lower.
Serve in a soup bowl with pasta of choice. We went with fettucine.
Notes: Be sure not to cook out all the wine flavor – that’s what makes it special along with every other ingredient!
Who would buy frozen chopped veggies as a seasoning? For what? Steve that’s who, for his perfect broth sauce.
Vanilla extract with tomatoes? Who would of thought? Steve!