Author Angela Litzinger at test.angelaskitchen.com
3-4poundsbutton mushroomscleaned and quarted
2red sweet peppersseeded and chopped
8cupsvegetable stockthe recipe I use to make Roasted Veggie Stock will be posted tomorrow
1 1/2cupsred wine or more stock
1 1/2- 2teaspoonssaltThis depends on the stock you use. It is what I use when I use the stock below. DO NOT add salt until you have checked for seasonings if you use a different stock that may be pre-salted.
fresh cracked black pepperto taste (about 1/2 teaspoon or so for us)
Heat 3 tablespoons olive oil in skillet over medium-high heat. Add mushrooms. Saute quickly until golden. Put mushrooms in slow cooker. Add 1 tablespoon oil to pan and saute onions until translucent and just starting to caramelize. Add onions to slow cooker.
Whisk corn starch into 1 cup of the stock. Pour in slow cooker. Add garlic, carrots, celery, red pepper, rest of stock, wine, potatoes, thyme, marjoram, tomato paste, salt and pepper to slow cooker. Stir ingredients. Cover with lid. Cook on low heat for 6 – 7 hours until potatoes and carrots are tender but not falling apart.