Mushroom Bourguignon – Rich, Delicious and Vegan

Directions

1. 1
   Heat the oil in a deep pot (Dutch Oven), add the onions, salt and pepper. Pan fry the onions over low heat, stirring, until softened, about 5-7 minutes.
2. 2
   Add garlic and mushrooms – it will look like A LOT of mushrooms but they will quickly cook down. Sauté for a couple of minutes, stirring.
3. 3
   Add the carrots, chestnuts, tomato paste, Henderson’s Relish, wine and stock. Bring to a boil and add the bay leaf and thyme.
4. 4
   Partially cover the pot, lower the heat and simmer gently, stirring occasionally, until the sauce has reduced and the carrots are fork tender. Stir in a little hot water if the pot looks like it is getting too dry.
5. 5
   If you feel the sauce needs to be thickened, stir in the Xanthan Gum (or see notes) and simmer until the gravy thickens slightly.
6. 6
   Discard the bay leaf and thyme sprig. Check the seasoning, adding salt and pepper to your taste. Stir in half the parsley, reserving some to serve with the dish.
7. 7
   Serve over mashed potatoes with some steamed green vegetables if you like.