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. Peel the baby onions, trimming the tops and tails, but keep them whole. Do the same for the baby carrots.
2. Heat the oil in a large oven-safe pan. Add the mushrooms, baby carrots, and baby onions and cook over medium heat for 5-10 minutes, stirring occasionally. Add the garlic during the last couple of minutes. The mushrooms should be tender and release their juices, while the carrots and onions remain firm.
3. Add the red wine and increase the heat. Simmer for a few minutes, then add the remaining ingredients and stir to combine.
4. Cover and bake @375°F for 40 minutes, or until the carrots and onions are cooked to your preference. Adjust the seasonings and serve hot with mashed potatoes, rice, or noodles and French bread

Chef's Notes

• Chestnut mushrooms and baby bellas are a good choice for this recipe, but feel free to experiment with your favorites
• If using frozen pearl onions, keep them frozen until they are added