Vegan Mushroom Bourguignon

veganosity.com

Rebecca Clark

2 tbsp olive oil divided

2 lb mushroom caps we prefer baby Portobellos, stems off and sliced thick

6 large carrots peeled and sliced into 1 inch 2.5 cm circles

1 large yellow onion peeled and diced

1 large shallot peeled and sliced thin

2 garlic cloves peeled and minced

2 cups vegetable broth

1 ½ cups red wine

1 tbsp tomato paste

2 tsp ground sea salt or to taste

2 tbsp fresh thyme leaves plus extra for garnishing

2 tsp dried Italian seasoning

Black pepper to taste

1 tbsp 1 tsp all-purpose flour use cornstarch to make it gluten free

⅓ cup water

1 1 lb package of fettucine

Directions at veganosity.com

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