Portobello Mushroom Bourguignon
Info
Time
Difficulty
Servings
Ingredients
2 portobello mushrooms sliced in half and then into 1 inch pieces
1 1/2 cups button mushrooms quartered
1 yellow onion diced
2 clovesgarlic
1 carrot skinny, sliced into 1 inch chunks
1/2 cup red wine
1 1/2 tablespoons tamari gluten-free
2 cups vegetable broth
1 tablespoon flour all purpose, gluten free, spelt
1 tablespoon tomato paste
1 tablespoon butter earth balance or unsalted butter if not vegan
7-10 branches thyme depending on your love for the herb, I used 10
- 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 for and use a spoon to deglaze the pot. 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 simple rustic mashed potatoes or even polenta. Carbs are definitely friends with bourguignon.
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