It's the middle of May but the cold rainy weather is reminding me of early spring. Unfortunately, it's not going to warm up here until later this week and it's hard to say if the temps are going to stay in the 70's. That's bad for my outdoor plans but gives me the perfect opportunity to sneak a recipe that is more fit for fall into my spring recipe posts full of ramps, rhubarb, and micro greens. We made this recipe in early April right before we took a trip to the Finger Lakes and it was a perfect leftover dish to come home to once we got back. Rather than serve this with the traditional noodles I decided to serve it over mashed potatoes for maximum comfort food feelings. The resulting dish is full of flavor and a perfect complement to the creamy mashed potatoes.
Recipe from Veganosity.
-2 tablespoons olive oil divided
-2 pounds baby Portobellos, stems off and sliced thick
-6 large carrots, peeled and sliced into 1 inch pieces
-1 large yellow onion, peeled and diced
-1 large shallot, peeled and sliced thin
-2 garlic cloves, minced
-2 cups vegetable broth
-1 1/2 cups red wine
-1 tablespoon tomato paste
-2 teaspoons sea salt
-2 tablespoons fresh thyme leaves plus extra for garnishing
-2 teaspoons dried Italian seasoning
-Black pepper to taste
-1 tablespoon + 1 teaspoon all-purpose flour
-1/3 cup water
-3 cups mashed potatoes, fresh or instant
Heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the mushrooms and a pinch of salt. Saute until browned (approximately 10 minutes). Remove from the skillet and set aside.
Add the remaining one tablespoon of olive oil to the skillet and add the carrots. Saute until the carrots begin to brown and then add the onions and shallots. Cook until the onions and shallots have browned (5-7 minutes). Add the garlic and cook for 1 minute more.
Deglaze the pan with the vegetable broth and wine. Stir to loosen any pieces of onion or shallot that may be sticking to the pan. Stir in the tomato paste, salt, thyme, Italian seasoning, and pepper. Stir to combine and bring to a simmer. Cover the skillet and simmer for 20 minutes.
In a small bowl mix together the flour and water until the flour has dissolved. Add the water/flour mixture to the wine sauce and stir to combine. Add the mushrooms and stir until they are fully incorporated. Cover again and simmer for 20 minutes or until the sauce has thickened. If the sauce or vegetables start to stick to the pan lower the temperature and add a little broth or water.
Serve the finished bourguignon over the mashed potatoes and garnish with fresh herbs as desired.
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