Mushroom Bourguignon

Harness your inner Julia Child and direct your attention to this plant-based bourguignon. Meaty mushrooms mix with mashed potatoes for a satisfying comfort meal.

Ingredients

1 tsp oil (olive or coconut)
1 lbs Portobello mushrooms, stems cut off and discarded, mushrooms cut into 2 in cubes
2 lbs white mushrooms, sliced
1 stalk celery, diced
1 carrot, cut on diagonal
1 onion, sliced
4 cloves garlic, minced
2 tsp dried thyme
2 cups red wine (full bodied wine is the best to use, if you wouldn't drink it don't cook with it)
3 Tbsp tomato paste
2 cups vegetable stock
Salt and pepper
1-2 cups pearl onions, peeled (you can buy these frozen and already peeled but they're hard to find)
2 Tbsp cornstarch
4 Tbsp cold water

Preparation

Heat oil in pot. Add both types of mushrooms, sauté until lightly browned.
Add celery, carrot, onion and garlic. Sauté for a few minutes.
Add thyme, red wine, tomato paste and stock.
Cook for 20 minutes or until liquid has reduced by ½.
Add pearl onions. Cook 5 minutes.
Mix cornstarch and COLD water together until all the cornstarch is dissolved.
Add ½ the cornstarch mixture into the mushroom stew. Stir in the cornstarch. Bring stew to a simmer and wait a few minutes. Check sauce thickness, if it is not thick enough repeat this step with the rest of the cornstarch.
Serve on top of mashed potatoes or noodles.