Vegan Mushroom Bourguignon
Ingredients
The base
-
1
cup
shallots, chopped
-
2
pounds
mushrooms (shiitake and cremini)
-
1
cup
pearl onions, peeled and cut in half
-
1
cup
carrots, chopped
-
4
cloves
garlic, minced
Seasonings and thickening
-
1
tablespoon
fresh thyme
-
2
tablespoons
brown rice flour
-
1
cup
red wine
-
3
tablespoons
tomato paste
-
1 ½
cups
veggie broth
-
1 - 1 ½
teaspoons
sea salt
-
Drizzle
none
oil or broth for sautéing
Instructions
- Sauté shallots, salt, and oil or broth until shallots are soft and browning.
- Add mushrooms and onions, cooking until mushrooms release their liquid and begin to brown.
- Add carrots, garlic, and thyme, sautéing for about 3 minutes.
- Mix in brown rice flour until well coated.
- Add red wine and cook until reduced by half, then stir in tomato paste and broth.
- Cook until thickened, about 5 minutes.
- Serve with your preferred sides.
Nutrition Facts (estimated)
Servings
4
Calories
222
Total fat
1g
Total carbohydrates
36g
Total protein
11g
Sodium
630mg
Cholesterol
1mg
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