Mushroom Bourguignon – Fustini's Oils & Vinegars

Ingredients

• 2 - 3 tablespoons Fustini's Robust SELECT olive oil
• 1 cup mini portobello or cremini mushrooms, sliced
• 1 cup button mushrooms, sliced
• 1/2 cup cipollini onions, peeled
• 1/2 cup carrot, small dice
• 1/2 cup cherry tomatoes
• 1/2 cup sweet onion, small dice
• 1 teaspoon fresh thyme
• 2 cloves garlic, minced
• 1 teaspoon tomato paste
• 3 tablespoons Fustini's 18 Year balsamic
• 1/4 cup vegetable stock
• 1/4 cup red wine
• 1 bay leaf
• salt and pepper
• Cornstarch and water
• parsley, chopped
• a drizzle of Fustini's Robust SELECT olive oil
• serve with cooked pasta (or polenta for vegan)