Mediterranean Mushroom Stew

Recipe Ingredients

3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Garlic cloves - minced (large)
3 tablespoons	45ml	Onions - finely chopped (medium)
3 tablespoons	45ml	All-purpose flour
2 tablespoons	30ml	Butter
24 oz	681g	Mushrooms - thickly sliced
1/2 teaspoon	2.5ml	Basil
1/2 teaspoon	2.5ml	Oregano
2		Peeled and chopped tomatoes - (14 oz ea)
3		Onions - cut thick chunks (medium)
1 1/2 cups	355ml	V-8 juice
1 1/2 cups	355ml	Water
1 1/4 cups	296ml	Green pimento-stuffed olives
1 cup	237ml	Red wine

Recipe Instructions

In a large soup pot, heat the olive oil over medium-high heat. Add the garlic and chopped onions and cook until onions are soft and translucent. Stir in the flour and cook, stirring constantly, until light brown.

Meanwhile, in a large skillet over medium heat melt the butter. Add the mushrooms, basil and oregano and cook until mushrooms are soft and render their liquid, about 7 minutes.

Stir into the soup pot the tomatoes, chunked onions, V-8 juice and water. Stir well, scraping up any browned bits from the bottom of the pot. Stir in the mushrooms with their liquid. Lower heat and simmer 45 minutes.

Stir in the olives and wine. Cook 1 hour longer.

This recipe yields 4 servings as a main dish; 6 as a first course.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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