30 Minute {Vegan} Portobello Mushroom Bourguignon

They get along so well! Seared and sautéed with aromatics and a handful of fresh thyme because, traditions, duh. A glug or two of red wine, some tamari for umami and a dab of butter makes everything taste so…’slow cooked’

30 Minute {Vegan} Portobello Mushroom Bourguignon

Ingredients
  1. 2 portobello mushroom. sliced in half and then into 1 inch peices
  2. 1.5 cups button mushrooms, cut into wedges
  3. 1 yellow onion, small diced
  4. 2 cloves garlic, minced
  5. 1 carrot, cut into 1-inch peices
  6. 1/2 cup dry red wine
  7. 1.5 tbsp tamari
  8. 2 cups vegetable or mushroom broth
  9. 1 tbsp flour (all purpose, gluten free, spelt)
  10. 1 tbsp tomato paste
  11. 1 tbsp earth balance or unsalted butter if not vegan
  12. 7-10 branches of thyme

Method
  • Heat a drizzle of oil in a large pot over medium high heat. Once the oil is hot, add the mushrooms and onions. Cook for 5-7 min, until the mushrooms are nice and shiny and brown on the edges. Add the carrots, garlic, whole thyme sprigs and red wine. Cook for 1-2 min, stirring to deglaze the pot. Season with salt and pepper.
  • Add the vegetable broth, tamari, flour, and tomato paste, earth balance/butter and bring to a boil over medium high heat. Once boiling, reduce heat to medium low and simmer for 10-12 minutes, until bourguignon has thickened slightly.
full Reading: http://earthandoven.com/