Cooking Instructions
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Step 1
In a large stockpot, heat
Olive Oil (1/4 cup)
over medium-low heat. Add
Yellow Onion (1)
and
Garlic (2 cloves)
, and cook until the onion is soft about 3 minutes.
Step 2
Add
Brown Mushrooms (3 3/4 cups)
,
Baby Bella Mushrooms (3 cups)
, and
Button Mushrooms (2 1/4 cups)
and increase heat to high and stir until mushrooms are tender and liquid has evaporated about 7-8 minutes.
Step 3
Reduce the heat to medium, and add
Tomato Paste (1/2 cup)
and
Mushroom Broth (1 cup)
. Simmer for about 12-15 minutes until the liquid has reduced. Stir occasionally.
Step 4
Add
Heavy Cream (1/2 cup)
and continue to stir for about 3-5 minutes.
Step 5
Remove from heat and add
Fresh Basil Leaves (1/4 bunch)
,
Italian Flat-Leaf Parsley (1/4 bunch)
, and
Grated Parmesan Cheese (1/2 cup)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Stir to combine.
Step 6
Garnish with parsley. Enjoy it with polenta, pasta, or a toasty baguette!
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