Directions:
- Combine boiling water and porcini, and set aside.
- Heat oil in a large Dutch oven over medium heat; add the carrot and next 8 ingredients (carrot through rosemary). Cook 30 minutes or until browned, stirring frequently. Stir in the tomato paste, flour, salt, and black pepper; cook for 1 minute. Stir in porcini mixture and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 30 minutes. Strain through a colander into a large bowl. Drain well, pressing the vegetable mixture with the back of a spoon to remove as much sauce as possible. Return sauce to pan, discarding the solids. Bring to a boil, and cook until reduced to 2 1/2 cups (about 5 minutes). Stir in soy sauce and butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 632.26 Kcal (2647 kJ) | ||
| Calories from fat | 152.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.96g | 26% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 730.51mg | 30% | |
| Potassium | 1522.71mg | 32% | |
| Total Carbs | 65.48g | 22% | |
| Sugars | 20.66g | 83% | |
| Dietary Fiber | 11.66g | 47% | |
| Protein | 13.85g | 28% | |
| Vitamin C | 117.7mg | 196% | |
| Vitamin A | 3.7mg | 124% | |
| Iron | 41.9mg | 233% | |
| Calcium | 179.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 52.41 Kcal (219 kJ) | ||
| Calories from fat | 12.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 26% | |
|---|---|---|---|
| Cholesterol | 1.27mg | 5% | |
| Sodium | 60.55mg | 30% | |
| Potassium | 126.21mg | 32% | |
| Total Carbs | 5.43g | 22% | |
| Sugars | 1.71g | 83% | |
| Dietary Fiber | 0.97g | 47% | |
| Protein | 1.15g | 28% | |
| Vitamin C | 9.8mg | 196% | |
| Vitamin A | 0.3mg | 124% | |
| Iron | 3.5mg | 233% | |
| Calcium | 14.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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