Artichoke and Mushroom Tomato Braise
Ingredients
- 1 can artichoke hearts, drained and cut in 1/2
1-2 packages mushrooms (cleaned and sliced)
- Entity
- mushrooms
- Category
- vegetable
- Wikidata
- Q83093
- 1-2 oz dried porcini
2 onions (diced)
- Entity
- onions
- Category
- allium
- Wikidata
- Q49391
1 red pepper (diced)
- Entity
- red pepper
- Category
- vegetable
- Wikidata
- Q6598
3 cloves garlic (minced)
- Entity
- garlic
- Category
- allium
- Wikidata
- Q23400
1 tbl thyme leaves (fresh)
- Entity
- thyme leaves
- Category
- spice
- Wikidata
- Q126288126
1 bay leaf
- Entity
- bay leaf
- Category
- herb
- Wikidata
- Q2370943
1/2 cup dry white wine
- Entity
- dry white wine
- Category
- alcohol
- Wikidata
- Q11060609
- 2-3 lbs mixed heirloom tomatoes (cut in quarters of medium or larger, leave whole if small)
1-2 tbl basil (fresh, sliced or torn)
- Entity
- basil
- Category
- herb
- Wikidata
- Q38859
olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
3 tsp butter
- Entity
- butter
- Category
- fat
- Wikidata
- Q106928594
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Instructions
Soak dried porcini in 1/2 cup hot water.
Sauté onions in olive oil in a large heavy pot until translucent.
Add red pepper and sauté until soft.
Add butter and sliced mushrooms, sauté until they have released their juices and just started to brown.
Add chopped dried porcini, garlic and thyme, sauté for 30 seconds.
Add wine, bay leaf and reserved soaking water from porcini. Simmer on medium-high for five or so minutes.
Add tomatoes and artichokes, bring to a simmer, turn down to lowest setting where you still get an occasional bubble, cover slightly, simmer for 30–40 minutes until tomatoes are soft.
Remove from heat, add basil, and cover tightly.
Let cool completely at room temperature.