Vegetarian Mushroom Bourguignon

yes, it is as good as the meat option

Ingredients

Ingredients

Mushroom Bourguignon

• olive oil

• 1 lb mushrooms, sliced

• 5 large carrots, sliced into medium chunks (think size of hersey kiss)

• 1 large yellow onion diced

• 5 cloves garlic minced

• 1.5 cups decent red wine

• 2 cups vegetable broth (or beef if not caring if this is vegetarian or not)

• 2 tbsp tomato paste

• 2 tsp dried thyme

• 1 tsp dried oregano

• 2 tsp salt, more to taste

• 2 tsp black pepper

• 3 tbsp flour

• 0.3 cup water

Goes with it

• see mashed potato recipe - stew goes on top of it. Treat the stew like gravy and dish it into a mashed potato bowl
• asparagas goes great as a side or a salad

Instructions

1. option but recomended for the best flavor. Get two large bowls with lids, marinate the mushrooms in one with half the red wine and the carrots, onion in the other (obviously after they are cut up). Marinate all day or overnight. When you drain the wine out, save it in a measuring cup, you can use this for the recipe still.
2. In a large pot or dutch oven on the stove, saute the mushrooms (add a little salt during this) until shrunken and tender. Remove from pot and set aside for later.
3. Saute carrots and onion until mostly tender (if you go to next step before they are tender, add 5-10 minutes to simmer time)
4. Add garlic and saute another minute until fragrant.
5. Add the wine through the black pepper. Stir and simmer for at least 15 minutes.
6. In a small bowl, mix the flour and water. Add to pot along with mushrooms set aside earlier. Simmer at least another 15 minutes until carrots are tender. Don’t overcook and make things mushy!
7. Serve over mashed potatoes! Can be served over rice or egg noodles too for a twist.