Roasted Carrot & Wild Mushroom Ragout<!-- --> <!-- -->Recipe

Ingredients

• 8 large carrots, peeled and chopped into 1-inch pieces
• Olive oil spray
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper to taste
• 3 cups water
• 2 ounces dried mushrooms (porcini or a mixed variety)
• 2 tablespoons vegan butter (soy-free if necessary)
• ½ red onion, chopped
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 8 ounces button mushrooms (or cremini mushrooms), halved
• 8 ounces wild mushrooms (shiitake, chanterelle, oyster, morel, lobster, etc.; see Tip), sliced
• 2 tablespoons oat flour (certified gluten-free if necessary)
• ½ cup vegan red wine
• 3 tablespoons lemon juice