Vegan Mushroom Bourguignon
Move over Julia, this Vegan Mushroom Bourguignon is every bit as delectable as your beef version and super simple to make.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.brandnewvegan.com.
Cooking tools:
- Dutch oven
- Butcher's twine
- Microwave
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Wooden spoon
Ingredients
- 1 large onion, roughly chopped
- 2 carrots, thickly sliced
- 2 ribs celery, thickly sliced
- 7 boiler onions, skins removed
- 2 cups low-sodium vegetable broth (divided)
- 4 cloves garlic, minced
- 1/2 oz dried porcini mushrooms
- 8oz portobello caps, cut into 1/2" slices
- 16oz baby bella mushrooms, roughly chopped
- 4 sprigs fresh thyme
- 1/2 tsp dried rosemary
- 2 bay leaves
- 2 Tbls tomato paste
- 1 Tbls vegan worcestershire
- 1 3/4 cup red wine
- salt
- pepper
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