with smoked paprika fennel sauce
Yield: (5-6 entree sized portions)
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2 tbsp
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vegetable oil
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30 ml
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1 medium
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onion diced
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1 medium
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½ lb
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portabella mushrooms diced
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225g
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1 clove
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garlic minced
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1 clove
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1 tsp
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sage
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5 ml
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|
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½ cup
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red wine
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125 ml
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To taste
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salt and pepper
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To taste
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1 cup
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red quinoa
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250 ml
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2 cups
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vegetable stock
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500 ml
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6 large
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tomatoes
Hollowed out, This pulp can be used as a portion of the crushed tomatoes used in the sauce.
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6 large
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Sauce
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2 tbsp
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smoked spanish paprika
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30 ml
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1 clove
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garlic minced
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1 clove
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1 medium
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onion diced
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1 medium
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1 medium
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fennel bulb diced
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1 medium
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¼ cup
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water
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60 ml
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Instructions:
1. Sauté the first group of ingredients until softened and slightly browned.
2. Deglaze the pan with the red wine and stir/scrape the pan to loosen all the caramelized bits from the pan.
3. Add the second group of ingredients, cover and cook over medium heat for about 15 minutes. Allow another 5 minutes resting time before service.
4. While the quinoa is cooking, cook the first group of sauce ingredients at medium heat in a separate saucepan until the onion has become translucent.
5. Add the crushed tomatoes, stir, bring to a simmer and adjust seasoning with salt and pepper.
6. Fill the hollowed out tomatoes with the quinoa mixture bake at
4500 F/220 C until the tomatoes begin to soften slightly.
7. Serve on a pool of, or napped with the sauce.
