The Whole Food Plant Based Cooking Show
Mushroom Bourguignon
Calories: 209kcal
This recipe is modeled after Julia Child’s Beef Bourguignon recipe. I use portabella mushrooms in place of the beef because they have a great “meaty” texture and they soak up all of the delicious juices and flavors from the rest of the ingredients. Bonappetit
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Equipment
Ingredients
- 16 oz portabella mushrooms sliced
- 2 onions roughly chopped
- 2 potatoes roughly chopped
- 3 carrots roughly chopped
- 3 cloves garlic minced
- 2 Tbsp tomato paste
- 1 cup red wine
- 1 bay leaf
- ¼ tsp cracked pepper
- 1 Tbsp Braggs liquid aminos
- 2 cups water
Instructions
- Place mushrooms on a cookie sheet lined with parchment paper. Bake for 20 minutes at 400°. Water sate the onions until translucent and then add remaining ingredients including the mushrooms to a large pot. Cover and simmer for 45 minutes. Add the arrowroot powder mixture and stir.
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Nutrition
Calories: 209kcal | Carbohydrates: 36g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Trans Fat: 0.01g | Sodium: 122mg | Potassium: 1256mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7772IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg
