Mushroom Bourguignon

📝 Ingredients

• 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 )

👨‍🍳 Instructions

1. 1In 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. 2Add wine and tomato paste; cook, stirring frequently, for 3 minutes.
3. 3In 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. 4Add 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. 5While stew cooks, heat remaining 2 tsp. oil in a large skillet over high
6. 6heat 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. 7Add cornstarch mixture; mix well. Cook for 1 minute, or until stew has thickened slightly. Remove from heat. Discard bay leaves.
8. 8Divide evenly among five serving bowls. Garnish evenly with parsley.
9. 9Serve immediately, or store refrigerated in an airtight container for up to 5 days.