Ingredients
- 4 tablespoon ghee
- 1 tablespoon avocado oil
- 1 onion diced
- 4 cloves garlic minced
- 1 lb sliced mushrooms
- 4 teaspoon thyme chopped, divided
- ½ cup red wine any dry red or white
- 4 cups OWL chicken bone broth warmed
- 1 cup pine nuts
- ½ teaspoon sea salt to taste
- ½ –1 teaspoon black pepper to taste
- Parsley finely chopped (for garnish)
- Thyme finely chopped (for garnish)
Method
Sauté Ingredients
- Heat ghee and avocado oil in a large pot over medium heat until melted. Increase heat to medium-high, add onion and sauté until softened (4–5 minutes). Add garlic and cook until fragrant (~1 minute). Add mushrooms and 2 teaspoon thyme; cook for 5 minutes. Transfer half the mixture to a blender.
Blend Ingredients
- Add hot bone broth and pine nuts to the blender with the mushroom mixture. Blend for 60 seconds until smooth. Set aside.
Reduce & Simmer
- Pour red wine into the pot with remaining mushrooms. Cook 3 minutes to reduce slightly. Return blended mixture to pot, reduce heat to medium-low. Season with salt and pepper. Cover and simmer for 10–15 minutes, stirring occasionally, until thickened.
Adjust & Garnish
- Taste and adjust seasoning. Stir in parsley and remaining thyme. Serve warm.