2lb assorted wild or exotic mushrooms cut into large chunks
4 cippiolini onions, peeled and quartered
2 carrots, peeled and chopped into thick wheels
2 cloves of garlic, smashed
salt and pepper
1/4 cup of olive oil
1/2 cup of red wine
1/4 cup vegetable stock or water
brown all the vegetetables in a hot saute pan in the olive oil... transfer to a baking dish and pour in the red wine and stock or water
bake in the oven at 400 for aprox. 20 minutes, when doen stir in one whole sprig of rosemary and 2 sage leaves. add 1/4 cup more water and 1 tblsp more of olive oil to make a sauce.
