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Title: Vegan Mushroom Bourguignon
Categories: French, Vegetarian
Yield: 4 Servings

2 tb Olive oil (30 ml)
1 lg Yellow onion (200 g); diced
2 md Carrots (150 g);
- sliced into thick rounds
2 Celery rib (120 g); sliced
4 cl Garlic (12 g); minced
16 oz Mix of cremini and oyster
- mushrooms (450 g);
- halved or torn into
- large pieces
2 tb Tomato paste (30 g)
2 tb All-purpose flour (16 g)
1 1/2 c Dry red wine (360 ml)
2 c Vegetable broth (480 ml)
2 tb Soy sauce or tamari (30 ml)
2 Fresh thyme sprigs (4 g)
1 Bay leaf
1/2 ts Black pepper (1.5 g);
- freshly ground
Salt; to taste
1 tb Balsamic vinegar (15 ml)
2 tb Fresh parsley (6 g);
- chopped, for serving

Preparation time: 20 minutes
Cooking time: 45 minutes

Mushroom bourguignon is a rich, savoury vegan stew simmered in red
wine with herbs and meaty mushrooms. A cozy yet elegant meal!

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over
medium heat. Add the diced onion, carrots, and celery. Cook for 6 to
8 minutes, stirring occasionally, until the vegetables soften and the
onion turns translucent.

Stir in the minced garlic and cook for about 30 seconds, until
fragrant. Add the cremini and oyster mushrooms. Cook for 8 to 10
minutes, stirring occasionally, until the mushrooms release their
moisture and begin to brown.

Add the tomato paste and stir well. Cook for 1 to 2 minutes, allowing
it to caramelize slightly. Sprinkle the flour evenly over the
vegetables and mushrooms. Stir well to coat and cook for 1 minute to
remove the raw flour taste.

Slowly pour in the red wine, stirring constantly to prevent lumps.
Scrape the bottom of the pot to release any browned bits. Let the
wine simmer for about 5 minutes, until slightly reduced.

Add the vegetable broth, soy sauce or tamari, thyme sprigs, bay leaf,
freshly ground black pepper, and salt. Start with a smaller amount,
as the soy sauce adds salt. Stir to combine. Bring to a gentle
simmer, then reduce the heat to low. Cover partially and cook for 25
to 30 minutes, stirring occasionally, until the vegetables are tender
and the sauce is thick and glossy.

Remove the thyme sprigs and bay leaf. Stir in the balsamic vinegar.
Taste and adjust seasoning with additional salt or black pepper as
needed.

Ladle into bowls and garnish with chopped fresh parsley. Serve hot
with mashed potatoes or crusty bread.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/mushroom-bourguignon/>

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