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Vegan Mushroom Bourguignon
Ingredients
  • 1 large onion, roughly chopped
  • 2 carrots, thickly sliced
  • 2 ribs celery, thickly sliced
  • 7 boiler onions, skins removed
  • 2 cups low-sodium vegetable broth (divided)
  • 4 cloves garlic, minced
  • 0.5 oz dried porcini mushrooms
  • 8oz portobello caps, cut into ½” slices
  • 16oz baby bella mushrooms, roughly chopped
  • 4 sprigs fresh thyme
  • ½ tsp dried rosemary
  • 2 bay leaves
  • 2 Tbls tomato paste
  • 1 Tbls vegan worcestershire
  • 1 ¾ cup red wine
  • salt and pepper to taste
Steps
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