Hearty Vegan Mushroom Bourguignon
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 cup red wine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, for garnish
Preparation
Heat olive oil in a large pot over medium heat.
Add diced onion and minced garlic, sauté until softened and fragrant.
Add sliced mushrooms, carrots, and celery; cook until vegetables begin to brown.
Pour in red wine and simmer until reduced by half.
Stir in vegetable broth, tomato paste, dried thyme, and bay leaf.
Season with salt and pepper to taste and bring to a simmer.
Cook for 20-30 minutes until the sauce thickens and flavors meld.
Remove bay leaf, garnish with fresh parsley, and serve hot.
