Mushroom Bourguignon - Christina Cooks

Ingredients

• Extra virgin olive oil
• 4-6 Portobello mushrooms, cut into 1/2-inch chunks; remove and save ‘gills’
• 1 yellow onion, finely diced
• 1 carrot, finely diced
• 2 cloves garlic, minced
• 2 cups red wine
• Several threads saffron (soak in red wine)
• 2 cup spring or filtered water
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves
• 1 tablespoon arrowroot powder
• ¼ cup finely minced flatleaf parsley, for garnish