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Mushroom Bourguignon

posted Jan 4, 2016, 8:15 AM by Julia Quam
Mushroom Bourguignon


Low in Saturated Fat, Cholesterol Free, Good Source of Iron and Vitamins A & C

Contains Wheat, May Contain Dairy

Adapted from Simple Veganista

Yield: Approximately 6 servings

This vegetarian take on a meaty classic is comfort food at it's best: warm and filling, but light enough to not weigh you down. 

Ingredients
4 tablespoons olive oil, divided
2 pounds Portobello, shiitake or cremini mushrooms, sliced
1 large carrot, diced
1 yellow onion, diced
1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried
sea salt & cracked pepper, to taste
2 or 3 cloves garlic, minced
1 cup full-bodied red wine
2 cups vegetable broth
2 tablespoons tomato paste
1 1/2 tablespoons flour

To serve: Whole grain (such as rice, farro, millet, barley, amaranth, quinoa, whole wheat pasta) or roasted/mashed potatoes 

Optional: Top with shaved Parmesan, Asiago, or Romano cheese. 

Directions 
1. In a large dutch oven or heavy pot, heat 3 tablespoons oil over high heat. Add the carrots and onions and sauté until the onions become translucent and fragrant and the carrots begin to soften.
2. Reduce heat to medium. Add the mushrooms, thyme, salt and pepper, sauté for 5 to 7 minutes, stirring occasionally. Toss in the garlic and cook for another minute.
3. Slowly add the wine to the pot and scrap any bits that are stuck to the bottom or sides. Turn heat to high and reduce wine by half. Stir in tomato paste and broth, gently mix. Bring to a boil, reduce heat to low and simmer for ~20 minutes.
4. In a small bowl, mix together the remaining tablespoon oil, or water, with flour to make a paste, stir into the stew. Simmer for 10 minutes. If the sauce is too thin, boil it down to the right consistency. Season to taste.
5. Spoon over starch of choice, add cheese if desired, and enjoy! 

Nutrition Facts (per serving of mushroom bourguignon, does not include starch or cheese)

150 calories, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 360 mg sodium, 13 g carbohydrate, 3 g dietary fiber, 5 g sugar, 3 g protein, 30% DV of Vitamin A, 10% DV of Vitamin C, 2% DV of Calcium, 15% DV of Iron

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