Vegan Three Mushroom Bourguignon
Serves 6 | Prep Time 30 minutes | Cook Time 1 hour
Ingredients
• 0.88 ounces Eden Maitake Mushrooms, soaked in 1 cup hot water for 20 minutes, coarsely chop, reserve soaking water
• 1 ounce dried porcini mushrooms, soaked in 1 cup hot water for 20 minutes, coarsely chop, reserve soaking water
• 2 cups sliced cremini mushrooms, (baby bella)
• 1 tsp Eden Extra Virgin Olive Oil
• 1 tsp Eden Eden Shoyu Soy Sauce, or 1/2 tsp Eden Sea Salt
• 1 1/2 cups finely diced onions
• 4 cloves garlic, minced
• 2 cups carrots, peeled and sliced into 1/4-inch thick rounds
• 1 cup diced red bell pepper
• 1 tsp dried thyme
• 1 tsp Eden Dried Oregano
• 3 Tbsp organic tomato paste
• 1 cup organic dry red wine
• 2 cups reserved mushroom soaking water
• 3 Tbsp Eden Eden Shoyu Soy Sauce
• 3 Tbsp organic unbleached flour
• 1/2 tsp Eden Eden Sea Salt, or to taste
• 1/8 tsp Eden Black Pepper
Directions
Heat the oil in a large pot and sauté the fresh mushrooms with shoyu over medium heat for about 3 minutes. Add the garlic and onions, and sauté another 3 to 5 minutes. Add the carrots, bell pepper, thyme, and oregano. Sauté 3 minutes. Add the dried mushrooms and tomato paste. Stir to mix well. Pour in the 2 cups of mushroom soaking water and red wine. Bring to a boil, stirring to mix. Allow to cook about 10 to 15 minutes. Reduce heat to low. In a small bowl, combine 3 tablespoons of olive oil with the 3 tablespoons of flour, mixing to remove any lumps. Add the oil/flour mixture to the pot, stirring constantly until the sauce thickens. Simmer 5 minutes. Serve over rice, mashed potatoes or pasta and top with chopped scallions, chives or parsley.
Nutritional Information
Per serving: 233 calories, 12g fat (41% calories from fat), 14g protein, 24g carbohydrate, 6g fiber, 0mg cholesterol, 313mg sodium