Vegan Mushroom Bourguignon

Yield

4 people

Time

49 minutes

If comfort food is your muse, you’re going to fall head over heels for this Mushroom Bourguignon. You’re going to be so impressed with how easy this recipe is.

Ingredients

– 2.5 -3 lb baby bella brown mushrooms (or a mix of mushrooms + 15 oz can unripe jackfruit) – 1 medium leek sliced into rounds and rinsed well – 4 heirloom carrots (cut at an angle into 1 inch pieces) – 6 cloves garlic minced – 2 tbsp flour (whole wheat, all purpose or gf) – 2 tbsp tomato paste – 6-8 sprigs fresh thyme – 2 bay leaves – 3/4 cup red wine vegan – 2.25 cups vegetable broth low sodium – 1/4 cup Italian parsley chopped – S & P to taste

1.  Prep – Slice, wash, and rinse your leek. Heat a large pot with a drizzle of olive oil and cook the leek until wilted. Add the carrots and cook until they begin to soften.

2.  Simmer – Pour in the red wine, add the flour and bring to a simmer. Add in the tomato paste, cook for a few minutes, then add the stock, thyme, and bay leaf. Cook for 15 minutes.

3. Cook the mushrooms – Chop and rinse the mushrooms. Heat a skillet with some olive oil and cook the mushrooms until they start to brown. Push the mushrooms aside and add the garlic. Cook until fragrant.

4. Combine – Add the mushrooms to the red wine gravy and adjust seasonings to your taste preferences. Serve over mashed potatoes and enjoy!

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