- 2 lbs wild mushrooms, diced
- 4 ounces olive oil
- 3 garlic cloves, thinly sliced
- 1/4 cup onion, diced
- 3 ounces butter, diced
- 2 tbsps sage, chopped
- 1/2 tsp red crushed pepper
- 5 ounces red wine
- 2 tbsps salt and pepper
- 12 ounces ripe tomatoes, diced
- 5 ounces veal stock
- 1 tsp rosemary, minced
In a saute pan, heat oil over medium-high heat. Add garlic and onions
and saute until vegetables are wilted, approximately 3 - 5 minutes.
Add butter, sage, mushrooms and pepper and cook for 4 - 6 minutes.
Add wine and cook until evaporated. Season to taste with salt and
pepper, add tomatoes and stock and cook for 3 - 5 minutes. Add rosemary
and cook an additional 1 - 2 minutes before serving.