Thursday, January 31, 2019
VEGAN MUSHROOMS & CARROTS
Not the best photo but it was very good.
2 tablespoons of olive oil
2 16 ounce packages of mushrooms- sliced
6 large carrots – peeled and sliced into one inch pieces
1 large yellow onion – peeled and diced
1 large shallot – peeled and sliced thin
2 cloves of garlic – peeled and minced
2 cups of vegetable broth
1 and 1/2 cups of red wine
1 tablespoon of tomato paste
2 teaspoons of ground sea salt
2 tablespoons of fresh thyme leaves
2 teaspoons of dried Italian seasoning
Black pepper to taste
1 tablespoon + 1 teaspoon of all purpose flour ( you can use cornstarch to make it gluten free)
1/3 of a cup of water
1 package of fettucine
Heat a large skillet on medium heat and add 1 tablespoon of olive oil. When the oil is hot add the mushrooms and a pinch of salt, sauté for about ten minutes . Remove from the pan and set aside.
Add one tablespoon of olive oil and add the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until browned and caramelized. Add the garlic and cook for one minute
Deglaze the pan with vegetable broth and wine. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it's well combined. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for about twenty minutes.
Mix the flour and water together until the flour. There shouldn’t be any dry flour in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew.