Mushroom Bourguignon (V)

Ingredients

• 850 g mushrooms, cut into chunky pieces
• 250 g baby onions
• 250 g baby carrots
• 1 red bell pepper, chopped
• 1 leek, sliced
• 1-2 shallots, diced
• 15 ml avocado oil
• 4 cloves garlic, minced
• 185 ml red wine
• 250 ml vegetable stock
• 30 g tomato puree / paste
• 20 g miso
• 15 ml tamari
• 1 small bunch fresh thyme
• 2 bay leaves
• Black pepper

Directions

1. Prep Vegetables: Peel baby onions, trimming tops and tails, and keep whole. Prep baby carrots the same way.
2. Sauté: Heat oil in a large oven-safe pan. Add mushrooms, carrots, and onions. Cook over medium heat until mushrooms release liquid and vegetables begin to soften, about 5-10 minutes. Add garlic near the end and cook briefly.
3. Deglaze: Add red wine and increase heat. Simmer for a few minutes.
4. Build: Add remaining ingredients and stir to combine.
5. Bake: Cover and transfer to a 375°F oven. Bake until carrots and onions are tender to your liking, about 40 minutes.
6. Serve: Adjust seasoning and serve hot with mashed potatoes, rice, or noodles and French bread.

Chef's Notes

• Chestnut mushrooms or baby bellas work well for this recipe, but other varieties can be used.
• If using frozen pearl onions, keep them frozen until ready to add

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