This hearty mushroom stew is a vegan version of the French classic dish, Beef Bourguignon. It’s rich, hearty and full of tasty vegetables. Best over your favorite mashed potatoes but also good over rice or quinoa.
Last weekend my husband and I went shopping at Costco - where everything is in bulk! I bought a 2 pound container of organic Portobello mushrooms because I knew I wanted to make this recipe I found on Pinterest.
This was a great recipe because it enabled me to use up some veggies, and, I actually had fresh thyme on hand from a recipe I'd made earlier in the week!
The recipe is modified from Ela Vegan. This is a great makeover of the classic French stew. I only made a couple substitutions for things I didn't have on hand!
INGREDIENTS
10 oz fresh sliced mushrooms (I used Portobello)
1 tbsp olive oil
1/2 large onion diced (I subbed leeks and shallots since I didn't have enough onion)
2 small/medium carrots chopped
2/3 cup frozen peas
3 garlic cloves minced