Ingredients
· 2 cups brown mushrooms, chopped
· 1 cup shiitake mushrooms, chopped
· 2 Portobello mushrooms, chopped
· 1 small red onion, chopped
· 2 cloves garlic, chopped
· 1 small sweet red pepper, seeded and chopped
· 1 tablespoon Dijon mustard
· 1/2 teaspoon fresh or dried basil
· 1/2 teaspoon fresh or dried oregano
· 1/2 teaspoon sea salt
· 1/2 teaspoon black pepper
· 4 cups vegetable stock
· 1/2 cup white wine
· 1 cup table cream
Directions
· In an Oster® blender, combine mushrooms, onion, garlic, pepper, mustard, basil, oregano, salt and pepper. Pulse until vegetables are finely chopped and well mixed.
· In an Oster® rice cooker, add vegetable stock and white wine. Transfer blender mixture to rice cooker, cover, and allow to boil until warm light illuminates.
· Remove lid and add cream; mix well and serve.