Vegan Mushroom Bourguignonne

Vegan Mushroom Bourguignonne




Ingredients
  •     2 tbsp olive oil divided
  •     2 lb mushroom caps we prefer baby Portobellos, stems off and sliced thick
  •     6 large carrots peeled and sliced into 1 inch 2.5 cm circles
  •     1 large yellow onion peeled and diced
  •     1 large shallot peeled and sliced thin
  •     2 garlic cloves peeled and minced
  •     2 cups vegetable broth
  •     1 ½ cups red wine
  •     1 tbsp tomato paste
  •     2 tsp ground sea salt or to taste
  •     2 tbsp fresh thyme leaves plus extra for garnishing
  •     2 tsp dried Italian seasoning
  •     Black pepper to taste
  •     1 tbsp + 1 tsp all-purpose flour use cornstarch to make it gluten free
  •     1/3 cup water
  •     1 1 lb package of fettucine


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