"BEEFY” Mushroom Bourguignon
Ingredients
- 2 lb. mushrooms (I mix white and crimini)
- 2 small carrots (cut length wise then sliced-half moons)
- 1 small onion
- 1 shallot
- 4 cloves garlic minced
- 2 cups veg broth (oil free) or water
- 1/4 cup tamari (gluten free soy sauce)
- 1/4 cup nutritional yeast
- 1/2 small can tomato paste
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 bay leaf
- 1 cup dry red wine
- Parsley and chives to garnish
- 1 tbsp corn or potato starch
- S/P to taste
Instructions
- Sauté mushrooms, onion, shallot and garlic (at the very end) in instant pot on sauté for about 5 minutes.
- Add in tomato paste, rosemary, thyme, bay leaf and stir another 2 minutes.
- Add your water (or broth), nutritional yeast and tamari (stir). Switch the button to manual 15 minutes, close lid and put the lever to sealing.
- Once done let steam out manually.
- Pour in your red wine and switch again to sauté.
- Stir for about 3 minutes so alcohol escapes.
- Note: the steam from this will be very hot. Make your “slurry” of corn starch (if it is not thick) and a few Tbsp of water, mix until dissolved and stir into your pot.
- This will help thicken sauce nicely. If you want it thicker, repeat with one tsp of starch.
- Adjust salt/pepper and other flavours.
- Pour mixture over your favorite pasta or mashed potatoes.
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