1 tbl spoon olive oil 1 chopped onion 1 chopped carrot 1 handful of parsley from the garden ½ cup white wine (I used Yellow Tail Sauvignon Blanc) chicken broth (I used Vegetta) 2 tbl spoons of tomato paste a bunch of enoki mushrooms 4 table spoons of cream 1 pinch of nutmeg salt and pepper flour for sauce
Add olive oil in a large skillet over medium heat. Cook and stir onion, and carrot until the vegetables are softened. Transfer the mushroom mixture to a large saucepan. Pour the white wine into the skillet and bring to a boil. Allow the wine to cook for about 2 minutes, until reduced, and pour into the saucepan. Stir the chicken broth and tomato paste into the mixture in the saucepan, bring to a boil over medium-high heat, and then reduce heat to low. Simmer, partially covered, until the chicken broth has reduced and the vegetables are very tender, about 35 minutes. Add the enoki mushrooms for another 3 to 4 minutes. Stir in the heavy cream, and allow to heat through (do not boil), add flour. Season with nutmeg, a bit of green parsley, salt, and pepper to taste. Pour over your pasta.
Simple salad will go with it: green ssalad leaves, tomato, orange and purple carrots, green pepper, avocado, cucumbers (fresh and dilled) seasoned with olive oil, apple cider vinegar and no-salt salt. I also cooked some seafood marinara to go with this dish: just added some red chili pepper and garlic int it while cooking. Delish…