Mushroom Bourguignon

Ingredients for 4 servings:

• 2 tbsp oil
• 1 kg mushrooms, e.g. brown mushrooms
• 4 onions
• 1 carrot(s)
• 1 tsp thyme
• 3 garlic cloves
• 250 ml red wine
• 500 ml vegetable stock
• 2 tbsp tomato paste
• 1 ½ tbsp flour
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Pan dish from France

Dice the onions, garlic, and carrots. Slice the mushrooms. In a pan, fry the mushrooms and onions with 1 tablespoon of oil until translucent. Reduce the heat and add the carrots, garlic, thyme, salt, and pepper. Fry for another 7 minutes. Then pour in the red wine and stir everything together. Wait until the red wine has reduced by half. Add the tomato paste and vegetable stock, bring back to a boil, and simmer over low heat with the lid on for 20 minutes. Meanwhile, mix the remaining tablespoon of oil with the flour to form a paste. After 20 minutes, stir this into the pan and simmer for another 10 minutes to allow the sauce to thicken. The dish can be served with buckwheat, pasta, or baked potatoes.