Vegetarian Cacciatore

3 Tbsp extra virgin olive oil

1 lb mixed mushrooms (cremini, shiitake, button), sliced

1 yellow onion, diced

3 garlic cloves, minced

1 red pepper, sliced into strips

1 celery stalk, diced

1 carrot, diced

1 zucchini, sliced into semi-circles

1 Tbsp capers

½ tsp dried oregano

¼ tsp red chili flakes (optional)

½ tsp sea salt

Pinch pepper

1 15-oz can diced tomatoes

1 cup vegetable broth

½ cup dry white wine

½ cup fresh basil, roughly chopped, for serving

2 to 3 cups pasta of choice, cooked

Place a pot or deep skillet over medium heat and coat the pan with olive oil.

Add mushrooms and allow them to cook for 10 minutes, so they’ll release their moisture and begin to brown.

Add onion, garlic, red pepper, celery, carrot, zucchini, capers, oregano, chili flakes, sea salt and pepper and allow to cook for 7 minutes.

Pour in the diced tomatoes, vegetable broth and white wine. Cover the pot, bring to a boil and simmer for 30 minutes.

Top with fresh basil and re-season with sea salt and pepper to taste.

Mix with your favorite pasta and enjoy.

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