1 head of celery, thinly sliced
1 pound mushrooms, sliced into 1/2-inch rings
1 1/2 cups chopped fresh mushrooms
1 small onion, sliced
4 cloves garlic, minced
1/4 teaspoon dried sage
1 tablespoon dried sage
1/4 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon paprika
In a large bowl, toss celery and mushrooms together.
Place mushrooms and onion in pan. Boil mushrooms until tender, about 15 minutes. Stir in garlic, sage and basil. Season with salt, paprika and salt. Bring to a boil, stirring. Reduce heat to low.
Cover and simmer for 35 minutes.
Reduce heat to medium and add mushrooms, onion, celery slices, mushrooms, onion, celery slices, mushrooms, and boiled celery mixture. Cover but do not cook. Cook, stirring occasionally, for 5 to 7 minutes. Stir in yellow cornmeal, and cook an additional 10 minutes
Reduce heat to low and add currants and onions to mushroom mixture and add vinegar and honey. Bring to a simmer, stirring occasionally.
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