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.
- 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
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.