Sunday I put some chicken bolognese in the slow cooker, and after our boat ride on Lake Union, we came back and all I had to do was roast some portabello mushrooms for a few minutes, et voila!
So here's the sauce (very loosely based on a recipe from Extending the Table: A World Community Cookbook):
- chicken thighs
- onions, garlic, zucchini
- basil puree
- Italian seasoning (rosemary, savory, basil, and marjoram)
- tomato paste
- sugar (just a wee bit to take away the acidity)
- bay leaf
Then when you're ready, roast your mushies in a casserole dish with olive oil and more Italian seasoning on 400 F for 15 minutes or so.
Serve the sauce on the thick, juicy mushrooms with just a tiny sprinkling of parmesan (this is pretty much the extent of our dairy consumption these days, but it's just enough to add a bit of je ne sais quoi).