Mushroom Bourguignon

Ingredients

• 8 oz chopped fresh FUNJ mushrooms

• 1 carrot, chopped

• 1 stalk celery, chopped

• 1 onion, diced

• 1 tsp salt

• 1 tsp fresh cracked black pepper

• ¼ tsp allspice

• 3 bay leaves

• 1 ½ cup red wine

• ⅛ cup soy sauce

• 3 tbsp tomato paste

• 2 tbsp coconut sugar (any granulated sugar or maple syrup would also work)

• 1 tbsp corn starch

• ⅛ cup water

• Serve with pasta, rice, or any other grain you’d like!

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Toss all mushrooms and vegetables in oil, salt, and spices.

3. Roast mushroom and vegetable mixture for 30 minutes.

4. Transfer roasted mushrooms and vegetables to pot and add red wine.

5. Simmer for about 5 minutes. Add broth, soy sauce, tomato paste, soy sauce, sugar, and bay leaves. Keep simmering for 10 minutes.

6. Mix corn starch with water, then add this mixture to the pot.

7. Keep simmering and stirring until you see the mixture thicken.

8. Serve on its own, or over pasta, rice, or any other whole grain.