Mushroom Bourguignon

Ingredients

• 2 Tbsp extra virgin olive oil
• 6 shallots, peeled and halved lengthwise
• 1 leek, sliced and washed
• 2 carrots, sliced
• 2 lbs (about 10 cups) wild mushrooms
• 6 cloves garlic, minced, peeled and sliced
• 2 tsp Piquant Post French Dijon Blend
• 1 Tbsp tomato paste
• 2 1/2 Tbsp flour
• 2 cups red wine
• 1 1/2 cups vegetable stock
• 1 Tbsp tamari
• 2 bay leaves
• 1/2 tsp thyme, dried
• 1 tsp salt + more to taste
• Garnish: fresh tarragon, arugula, vegan yogurt