Vegan Mushroom Bourguignonne

• Produce

  • 2 cloves Garlic
  • 2 16 ounce packages Mushroom caps
  • 1 Shallot, large thin
  • 2 tbsp Thyme, fresh leaves
  • 1 Yellow onion, large

• Canned Goods

  • 1 tbsp Tomato paste
  • 2 cups Vegetable broth

• Pasta & Grains

  • 1 package Fettucine

• Baking & Spices

  • 1 1/3 tbsp All-purpose flour
  • 1 Black pepper
  • 2 tsp Italian seasoning, dried
  • 2 tsp Sea salt, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 1/2 cups Red wine

• Liquids

  • 1/3 cup Water

• Other

  • 6 Large carrots – peeled and sliced into one inch pieces

Found on veganosity.com

Description

Ingredients

• 2 tablespoons of olive oil
• 2 16 ounce packages of mushroom caps ( I prefer baby Portobellos) – stems off and sliced thick
• 6 large carrots – peeled and sliced into one inch pieces
• 1 large yellow onion – peeled and diced
• 1 large shallot – peeled and sliced thin
• 2 cloves of garlic – peeled and minced
• 2 cups of vegetable broth
• 1 and 1/2 cups of red wine
• 1 tablespoon of tomato paste
• 2 teaspoons of ground sea salt
• 2 tablespoons of fresh thyme leaves
• 2 teaspoons of dried Italian seasoning
• Black pepper to taste
• 1 tablespoon + 1 teaspoon of all purpose flour (use cornstarch to make it gluten free)
• 1/3 of a cup of water
• 1 package of fettucine

Directions

• Fill a pasta pot with water and heat on medium to warm the water.
• Heat a large skillet on medium heat and add 1 tablespoon of olive oil. When the oil is hot add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
• Add one tablespoon of olive oil and add the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized. Add the garlic and cook for one minute.
• Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes.
• Mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
• Turn the heat for the pasta water to high and bring to a boil.
• Twelve minutes before the sauce is done, salt the pasta water (approximately 1 teaspoon) and add the fettucine to the water. Cook according to the directions on the package.
• Spoon the mushroom bourguignonne on a pile of fettucine.
• Enjoy!