Mushroom Bourguignon (vegan)
2 T. olive oil, divided
6-8 small portobello mushroom caps, washed and scraped, cut into thick squares
4 large carrots, peeled & cut in 1inch circles
3/4 of a sweet onion, sliced
1 clove garlic, peeled & minced
2 c. vegetable broth
1 1/2c. red wine
1 heating T. tomato paste
2 tsp. kosher sea salt
2T. dried thyme
2T. dried oregano
1T dried basil
black pepper to taste
1T + 1tsp. flour
noodles ( I used egg noodles but for vegan meal use fettuccini)
In a large skillet heat 1T olive oil. Once oil is heated add mushrooms and a pinch of salt. Sauté over medium heat about 10 minutes. Remove from pan and set aside.
Add the remaining T. oil and then place carrots in pan. Saute until browned on all sides, then add onions and cook until translucent. Finally, add garlic and stir one minute.
Add wine and vegetable broth to de glaze the pan, stirring to get all the goodies loosened from the bottom of the pan. Add tomato paste and stir until it incorporates into the sauce.
Add salt and other herbs, combine, then reduce heat to a low simmer. Cover and cook 20 minutes.
Meanwhile combine flour and water in a small bowl. Whisk until smooth. Add it to the wine sauce and add the mushrooms back into pan. Cover and simmer on the lowest temperature 12 minutes. Uncover and cook another 12 minutes, stirring occasionally.
During the last 12 minutes, cook pasta according to directions in boiling salted water. Drain.
Divide pasta between 4 bowels and top with vegetables in red wine sauce.