Vegan mushroom goulash à la Bourguignonne

Ingredients for 4 servings:

• 400 g mushrooms
• 400 g king oyster mushrooms
• 3 cloves garlic
• 3 tbsp olive oil
• 1 tbsp vegan butter
• ½ tsp salt
• 200 g pearl onions
• 300 g carrot(s)
• 1 stalk(s) celery
• 2 tbsp tomato paste
• 200 ml red wine
• 200 ml vegetable stock
• 4 sprigs of thyme
• 2 bay leaves
• 1 tbsp maple syrup
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Halve the mushrooms, cut the king oyster mushrooms into bite-sized pieces, and finely chop the garlic. Add a little olive oil and vegan butter to a hot pan, roast the mushrooms over high heat for 5 minutes, stirring frequently. Then add the garlic, season with salt, and cook for another 3 minutes. Remove from the pan and set aside. Halve the pearl onions or leave them whole, cut the carrots into bite-sized pieces, and thinly slice the celery. Add the remaining olive oil to a hot pan, roast the onions over high heat for 3 minutes, stirring frequently. Add the carrot, celery, and tomato paste, and cook for another 5 minutes. Return the mushrooms to the pan, deglaze with red wine and vegetable stock, and stir to loosen the sediment. Tie the thyme sprigs and bay leaves together to make a bouquet garni and add to the mushroom goulash. Season with maple syrup and salt, and simmer with the lid on over low heat for 30-40 minutes, stirring occasionally. Serve sprinkled with fresh chopped parsley.