Vegan Mushroom Bourguignon

By andreajayros

Ingredients

• 2 tbsp olive oil
• 2 cups white mushrooms
• 1 yellow onion
• 2 carrots
• 1/2 tsp dried thyme
• 2 cloves garlic
• 1/2 cup full-bodied red wine
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1.5 tbsp gluten-free flour (I used brown rice flour)
• 4 oz gluten-free pasta
• salt and pepper to taste

Details

Servings 2
Adapted from onegreenplanet.org

Preparation

Step 1

Quarter mushrooms and slice onions and carrots into bite-size pieces. Mince garlic.

In a large heavy pot, heat 2 tbsp oil over high heat, add mushrooms and onions. Sear until the mushrooms begin to release liquid, about 5 minutes.

Add the carrots, thyme, and salt and pepper to taste. Cover and cook for 5 minutes until carrots soften slightly, stirring occasionally.

Add garlic and cook one minute more.

Turn heat to high and add wine. Cook about 4 minutes until wine reduces by half. Stir in tomato paste and broth, and more salt and pepper to taste, and continue to boil for 5 minutes.

While these cook together, bring 2 cups salted water to a boil in a separate small pot. Add pasta and cook for 8 minutes until al dente. Drain and set aside.

In a small bowl, mix together 1 tbsp water and flour to make a paste, stir into the stew. Simmer 5 minutes more and serve.