3 cloves garlic, minced
1 cup yellow wine
2 tablespoons white sugar
salt and pepper to taste
1 tablespoon fresh lemon juice
2 tablespoons balsamic vinegar
2 teaspoons lemon zest
3 tablespoons olive oil
1 tablespoon butter, divided
1/4 cup chopped onion
1 (4 ounce) can sliced mushrooms
In a saucepan, mix carrot, celery, onion and garlic.
Bring a large pot of lightly salted water to a boil. Add carrots and onions and cook 2 to 3 minutes, stirring continually. Reduce heat, cover and simmer until all vegetables are tender, 10 minutes.
Transfer carrot and celery mixture to a large bowl. Mix together carrots, celery mixture, and 2 tablespoons olive oil. Mix together with 2 tablespoons butter; mix well. Transfer mixture to smaller bowl. Spread mixture between carrots, celery, onion and garlic.
Place mushrooms in large mesh strainer and scoop diced mushrooms on top of carrots. Pour vegetable mixture over mushrooms and vegetables and place strainer over pot. Cover pot and simmer for 30 minutes. Season with salt and pepper before serving.
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