Serves
4
Prep Time
15 minutes
Cooking Time
55 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 250g shallots or baby onions, peeled
- 250g baby carrots, peeled
- 750g baby portobello or Swiss Brown mushrooms, halved
- 2 large cloves garlic, crushed
- 4 whole stalks parsley
- 390g jar Leggo’s Tomato & Barossa Shiraz Gourmet Pasta Sauce
- Fresh parsley, extra, for garnish
- Soft polenta or creamy mashed potato, for serving
Method
STEP 1Heat oil in a heavy based, ovenproof saucepan or casserole dish over medium heat. Add onions, carrots, mushrooms and cook for 10 minutes, stirring regularly.
STEP 2
Add garlic, parsley and cook for a further 1-2 minutes. Increase heat to high, add Leggo’s Gourmet Pasta Sauce and bring to the boil. Season to taste.
STEP 3
Cover with a lid and transfer to a preheated oven at 190°C and cook for a further 35-40 minutes or until onions and carrots are tender. Remove parsley stalks, garnish with extra parsley and serve with creamy polenta.
Tips
Use your favourite mushrooms in this recipe.