Dinner

Vegan mushroom bourguignon

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  • 2 Tbsp olive oil
  • 1 package dried mixed mushrooms (got mine at Whole Foods)
  • 1 package or 1 lb brown mushrooms, sliced
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 4 minced garlic cloves
  • 1 tsp thyme
  • 1 tsp oregano
  • Salt and pepper to taste
  • 2 tbsp tamato paste
  • 1 cup dry red wine
  • 2 tbsp flour mixed with water (or 1 tbsp cornstarch)
  • 6 large yukon gold potatoes for mashed potatoes
  • butter and non dairy milk for potatoes, if desired

Rehydrate dried mushrooms according to package, using one cup of hot water. Once hydrated, drain off and keep the mushroom liquid. Chop the mushrooms finely, removing any dry, hard bits. In a pot, heat 1 tablespoon of olive oil and saute the mushrooms for 3 minutes. Remove from the pot and set aside. To the same pot, add another tablespoon of olive oil and saute the onion, carrot, and spices for 5 minutes. Add the chopped dried mushrooms, sautéed mushrooms, tomato paste. Stir everything together rand cook for 5 minutes more. Pour in the red wine and the mushroom liquid and bring to the boil. Cook for 10 minutes, or until liquid reduces. Add the flour and water mixture and stir until sauce thickens.

Serve over warm mashed potatoes with steamed peas.

Mashed potatoes-peel, cut into 2cm cubes, bring to a boil in a pot, cook for maybe 20 minutes or until tender when pierced with a fork. Mash or use a hand blender, then add in vegan butter (2 Tbsp) non dairy milk (a splash) and salt and pepper if desired. Also dried parley gives it a nice green accent!

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