Mushroom Burgundy Sauce Over Polenta - Plant Based Cooking

Ingredients

• 24 oz cremini mushrooms (sliced (3, 8 oz packages))
• 1 medium red onion (chopped)
• 2 large carrots (peeled, cut in half lengthwise and sliced)
• 1/2 cup pearl onions (frozen is the easiest to use)
• 4 cloves garlic (minced)
• 1/2 tsp dried rosemary
• 1 tsp mustard powder
• 1/2 tsp dried thyme
• 1 (15-oz.) can diced tomatoes (undrained, finely chopped in a blender or food processor)
• 2 tbsp Vegan Worcestershire sauce
• 4 green onions (chopped)
• 1 1/2 cup red wine
• 1/4 cup parsley (chopped)
• 1 cup unsweetened non-dairy milk (or vegetable broth)
• 1 18 oz store-bought pre-made polenta or made from scratch