30 Minute (Vegan Portobello Mushroom Bourguignon

• Vegetarian

• Produce

  • 7 Branches of thyme
  • 1 1/2 cups Button mushrooms
  • 1 Carrot, skinny
  • 2 cloves Garlic
  • 2 Portobello mushroom
  • 1 Yellow onion

• Canned Goods

  • 1 tbsp Tomato paste
  • 2 cups Vegetable broth

• Condiments

  • 1 1/2 tbsp Tamari

• Baking & Spices

  • 1 tbsp Flour

• Dairy

  • 1 tbsp Earth balance or unsalted butter if not, vegan

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on earthandoven.com

Description

Ingredients

• 2 portobello mushroom. sliced in half and then into 1 inch peices
• 1.5 cups button mushrooms, quartered
• 1 yellow onion, diced
• 2 cloves garlic
• 1 skinny carrot, sliced into 1 inch chunks
• 1/2 cup red wine
• 1.5 tbsp tamari
• 2 cups vegetable broth (mushroom is even better if you can find it)
• 1 tbsp flour (all purpose, gluten free, spelt)
• 1 tbsp tomato paste
• 1 tbsp earth balance or unsalted butter if not vegan
• 7-10 branches of thyme (depending on your love for the herb, I used 10)

Directions

• Heat 1.5 tbsp of olive oil in a large pot over medium high heat. Once the oil is hot, add the mushrooms and onions. Cook for 7 mins, letting sear up and get brown on the bottom. Stir once or twice.
• Next add the carrots, garlic, whole thyme sprigs and red wine. Stir to and use spoon to deglaze pot, for about 1 min. Season with salt and pepper
• Next add in 2 cups of vegetable broth, tamari, flour, and tomato paste, butter and bring to a boil. Reduce heat to medium low and simmer for 10-12 minutes, until bourguignon has thickened slightly.
• Season with an extra crack of black pepper and salt if needed.
• To serve: Bourguignon goes well with some a simple rustic mashed potatoes, roasted potatoes or even polenta. Carbs are definitely friends with bourguignon.