3tbspCloves garlicminced – add a little more if you like more garlic in your meals
1 1/2cupsFull-bodied red wine
2 1/2cups Vegetable broth
1dashHimalayan salt & pepperFreshly cracked
2cupsPotatoes or PastaYou choose, fully cooked.
2spoonsSour cream per plateon top, at the end when plating
Heat 1 tbsp of olive oil with 1 tbsp butter in your pan on medium heat
Throw in the sliced onions and a pinch of salt and pepper. Carmelize 13-15 minutes.Remove onions from pan and set aside.
Adjust heat to high, and deglaze with 1/4 cup vegetable broth, then add rest of olive oil and 1 tbsp Cannabis oil.
Place mushrooms and pearl onions in the pan until they get a nice colour to them – about 3-4 minutes. Remove from pan and set aside
Lower heat to medium again, add 2 tbsp Cannabis oil with the carrots, green onions, and salt and pepper. Cook for about 8-10 minutes. Then add in garlic and cook for 2 more minutes.
Add in red wine and scrape the bottom of pan for any food stuck. Keeping heat at medium, add in tomato paste, rest of the broth, and then add in the caramelized onions, mushrooms and pearl onions. Bring to a boil and then simmer. Add nutritional yeast and the last of the Cannabis oil. Cook for 15 minutes.
Stir in flour, remaining butter, sesame oil and simmer for 10 minutes or until your sauce is thick with a nice glossy sheen.
Once this is ready, you'll serve this over mashed potatoes,boiled potatoes, pasta or any grain of your choice!
Sprinkle fresh parsley, sesame seeds and sour cream dollops on top of each plate and voila!