Mushroom Bourguignon

Ingredients

  1. 9 oz. Baby Carrot whole (canned is okay)

  2. 1/2 Brown Onion chopped

  3. 1.5-2 lbs. Mushroom, your preference, cut into chunky pieces

  4. 1 cup Veggie Stock

  5. 3/4 cup White Wine (can use red), I used Pinot Grigio

  6. 2 TBSP Tomato Paste

  7. 1 small bunch fresh Thyme

  8. 2 Bay Leaf

  9. 4 cloves minced Garlic

  10. 1 TBSP Oil

  11. Black Pepper

  12. Box of Idaho Mashed Potato or you can make from scratch

Let’s Make It!

  1. If using fresh carrot, peel and cut tails off

  2. Preheat oven at 375

  3. Heat dutch oven or oven safe pot, with oil, medium heat, add mushroom, onion, and carrots

  4. Cook 5-10 minutes, until mushroom is tender and juices have released

  5. Add Garlic, cook 2 minutes

  6. Add wine and turn to heat on low simmer, 2-3 minutes, add rest of ingredients, mix well

  7. Turn off heat, cover, place the pot into the oven, 40 minutes

  8. While that is cooking, make mash, per box instruction and serving size

  9. Divide mash into bowls, pour stew into bowl

  10. Enjoy!