Mushroom Burgundy Sauce Over Polenta

Name: Mushroom Burgundy Sauce Over Polenta
Total time: 15 min
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

www.plantbasedcooking.com

Mushrooms Burgundy Sauce Over Polenta. Burgundy Sauce is always great over polenta, but even better with mushrooms!

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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