Mushroom Bourguignon

Ingrédients

• 1 Tbsp. olive oil (+ 1 tsp., divided use)
• 1 cup onion (finely chopped, approx. 11⁄3 medium)
• 1 cup carrots (chopped, cut into 1⁄2-inch chunks (approx. 2 medium))
• 1/2 cup celery (chopped, approx. 1 medium stalk)
• 4 cloves garlic (finely chopped )
• 1/2 cup Dry Red Wine (vegan)
• 2 Tbsp. canned tomatoes
• 1 Tbsp. White Miso Paste (or red)
• 4 cups vegetable broth low-sodium
• 2 tsp. thyme (or 1 tsp. dried)
• 1/2 tsp. paprika (ground )
• 1/2 tsp. garlic powder
• 1/2 tsp. sea salt (or Himalayan salt)
• 1/2 tsp. black pepper
• 2 bay leaves
• 6 cups mushrooms (chopped, cut into 1-inch chunks (approx. 1 lb.))
• 3 Tbsp. cornstarch (preferably GMO- free + 3 Tbsp. water (combine to make a slurry))
• 1 Tbsp. parsley (chopped )

Préparation

1. 1

   In a large saucepan, heat 2 tsp. oil over medium-high heat; add onion, carrots, and celery. Cook, stirring occasionally, for 3 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute.

2. 2

   Add wine and tomato paste; cook, stirring frequently, for 3 minutes.

3. 3

   In a small bowl, combine miso paste with a small amount of broth and whisk with a fork to make a thinner paste. Set aside.

4. 4

   Add vegetable broth, miso paste mixture, thyme, paprika, garlic powder, salt, pepper, and bay leaves to pan. Bring to a simmer; cook for 30 minutes.

5. 5

   While stew cooks, heat remaining 2 tsp. oil in a large skillet over high

6. 6

   heat until first wisps of smoke appear. Add mushrooms; cook for 5 minutes, stirring occasionally, to let mushrooms brown. Work in batches, if necessary, so as not to overcrowd pan. Add seared mushrooms to stew.

7. 7

   Add cornstarch mixture; mix well. Cook for 1 minute, or until stew has thickened slightly. Remove from heat. Discard bay leaves.

8. 8

   Divide evenly among five serving bowls. Garnish evenly with parsley.

9. 9

   Serve immediately, or store refrigerated in an airtight container for up to 5 days.