Ingredients:
4 tablespoons Danish Creamery butter, divided
4 tablespoons olive oil, divided
1 lb. thinly sliced wild mushrooms (I use a mix of king oyster, shiitakes and portabella – remove stems from shiitakes) Do NOT use white mushrooms
1 tablespoon Worcestershire sauce
1 small yellow onion, chopped
1 cup diced carrots
1 cup diced celery
6 cloves garlic, minced
1 tsp EACH paprika, dried thyme, dried oregano, rubbed sage, dried dill
½ teaspoon pepper
¼ teaspoon red pepper flakes
¼ cup flour
1 cup uncooked wild-brown rice blend (I like Lundberg Farms)
2 tablespoons beef base or granulated beef bouillon, or bouillon cubes
6 cups water (may 6 cups low sodium beef broth and omit beef base)
2 cups half and half (may sub 2 cups evaporated milk whisked with ½ TBS cornstarch)
1 tablespoon balsamic
1 -2 tablespoons lemon juice
Instructions:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>), and don’t forget to SHARE with your Facebook friends.
ADVERTISEMENT
