This Mushroom Bourguignon made with

Instructions Marinate Place onions, carrots, bay leaves and thyme into a tupperware container or large bowl. Add 1 cup of red wine and 2 cups of beef broth. Leave to marinate in the fridge overnight, for at least 10 hours. Sauté vegetables Preheat oven to 180C/350F. Drain the marinated vegetables, bay leaves and thyme. Reserve the marinade liquid. Separate the onion, carrots, bay leaves and thyme as they will be cooked separately. Place porcini mushrooms in a medium bowl and add 1 cup of hot water to rehydrate for 20 minutes. Heat generous lug of olive oil in Dutch oven over high heat. Add onions and sauté until there are golden patches. Remove to a separate bowl. Add more olive oil as needed, then add fresh brown and button mushrooms. Sauté until all liquid is expelled. Remove and set aside with onions. Once porcini mushrooms are rehydrated, drain and reserve the liquid. This will be added to the sauce. Finely dice the mushrooms. Cook sauce Reduce heat to medium, then add vegan butter or margarine to Dutch oven. Once melted, add carrot, bay leaves and thyme. Cook for 2-3 minutes, stirring constantly. Add diced capsicum, cook for 2 minutes. Add garlic, cook for 1 minute. Add the cooked onion and mushrooms, plus the rehydrated porcini mushrooms to the pot. Add tomato paste and stir for 1 minute, ensuring all vegetables are well coated. Add flour and stir well to combine. Flour will begin to form a paste. Gradually add 1 cup of vegan beef stock, stirring constantly to ensure no lumps form. Then add the reserved marinade liquid, reserved porcini broth and soy sauce. Stir well to combine. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 20 minutes. Slow cook Place lid onto your Dutch oven and transfer to oven for 60 minutes at 180C. Serve over mashed potatoes with a few extra thyme leaves to garnish.

Good

% Daily Values based on a 2,000 calorie diet