Mushroom Bourguignon

This dish will PLEASE. Make it for friends, a special someone, or yourself and it is guaranteed to put smiles on faces. If you want something hearty, warming, and full of complexity, this is the dish for you!

Ingredients

• 2 cups chopped fresh or rehydrated dry FUNJ mushrooms (any variety!)

• 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 cups red wine

• 1 ½ cups vegetable broth

• ⅛ cup soy sauce

• 3 tbsp tomato paste

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

• 1 tbsp corn starch

• 2 tbsp 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 a large 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 in a separate bowl, 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.