Mushroom Bourguignon – Melanie daPonte

Well, isn’t this fancy? A classical French dish turned vegan!

Warm, savory and satisfying– this rich stew is filled with vegetables, potatoes and hearty mushrooms, simmered with red wine and fresh thyme leaves.

If you really want to go top shelf, bake a nice little puff pastry top hat!

Mushroom Bourguignon

1 tablespoon Olive oil 1 ½ Carrots, diced ½ large Onion, yellow, diced ½ cup Onions, pearl, peeled 1 cup Mushrooms, cremini, halved ½ cup Mushrooms, button, halved ½ cup Walnuts, toasted ½ 1 large Potato, russet, diced ½ cup Peas, frozen 2 cloves Garlic, roasted 1 ½ cups Red wine, Pinot Noir preferred ¼ cup Vegetable broth 1 tablespoon Tomato paste 3 sprigs Thyme, fresh, finely chopped ¼ teaspoon Sea salt ¼ teaspoon Pepper, black 1 tablespoon Earth Balance, softened 1.5 tablespoons Flour, all purpose

1 tablespoon Brown rice syrup ( I used agave nectar)