Vegan Mushroom Bourguignon

local_grocery_store Ingredients

• 2 tbsp olive oil
• 1 lb mushrooms, sliced
• 2 carrots, peeled and sliced
• 1 cup pearl onions, peeled
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 1 cup vegetable broth
• 1 tsp thyme, chopped
• 1 bay leaf
• to taste salt
• to taste black pepper
• 1 tbsp cornstarch
• 1 tbsp water

restaurant_menu Method

1. 1.Heat the olive oil in a large pot over medium heat.
2. 2.Add the mushrooms and cook until browned, about 5 minutes.
3. 3.Add the carrots, pearl onions, and garlic and cook for another 5 minutes.
4. 4.Stir in the tomato paste and cook for 1 minute.
5. 5.Add the red wine, vegetable broth, thyme, bay leaf, salt, and black pepper.
6. 6.Bring to a simmer and cook for 20-30 minutes, until the vegetables are tender and the sauce has thickened.
7. 7.In a small bowl, whisk together the cornstarch and water.
8. 8.Stir the cornstarch mixture into the stew and cook for another 5 minutes, until the sauce has thickened.
9. 9.Remove the bay leaf and serve hot over mashed potatoes or with crusty bread.

lightbulb_outline Tips

• chevron_rightUse a dry red wine for the best flavor.
• chevron_rightFeel free to add other vegetables like potatoes or celery.
• chevron_rightLeftovers can be stored in an airtight container in the fridge for up to 3 days.