Target: 6 × 4 inches · landscape

Vegan Mushroom Bourguignon

80 min · 6 servings

Ingredients

□ 2 lb cremini and portobello mushrooms, cut into large pieces

□ 3 tbsp extra-virgin olive oil, divided

□ 12 oz pearl onions, peeled

□ 3 medium carrots, cut into 1-inch pieces

□ 5 garlic cloves, sliced

□ 2 tbsp tomato paste

□ 2 tsp fresh thyme leaves

□ 1 1/2 cups dry red wine

□ 3 cups vegetable stock

□ 2 tbsp chopped flat-leaf parsley

1. Prepare mushrooms, pearl onions, carrots, garlic, and thyme. Sear mushrooms in 3 uncrowded batches until deeply browned.

2. Cook pearl onions and carrots until glossy. Add garlic, tomato paste, and thyme; toast until brick red.

3. Add wine and reduce by about half. Return mushrooms with stock; partially cover and braise until carrots are tender but intact.

4. Uncover and reduce until glossy. Taste for wine balance, then serve over dairy-free mashed potatoes or polenta with parsley.

Cook’s note: A gentle simmer protects the pearl onions and carrots while the sauce reduces.