1/2 brown onion
2 cloves garlic, peeled
2 sticks celery roughly chopped
1 large carrot, roughly chopped
400 grams dehydrated king oyster mushrooms
2 bay leafs
1 tsp ground fennel
1/2 tsp chilli flakes
1 tbsp miso paste
1 tbsp veg stock paste
100g red wine
1 tin diced tomates
1 tbsp tomato paste
1 tbsp oregano
10g dried porcini soaked in warm water 20 mins
Add onion, garlic, carrot and celery to TM, chop 5 seconds, speed 7. Saute 5 mins, 100 degrees, speed 1.
Add remaining and cook 45mins, 100 degrees, speed soft, REV, with basket on top of lid instead of MC
Serve over roast eggplant, pasta or similar.
Dice onion, crush garlic, dice carrot and celery, heat pan with olive oil and add onion, garlic, carrot and celery, saute till soft, about 5 mins.
Add remaining, plus 1/2 cup of water and simmer on low -medium heat for 90 minutes, stirring occasiaonly, until sauce thickens.
Serve as above.