This vegan mushroom bourguignon is hands down incredible! It's made with simple whole food ingredients to give a restaurant feel without all the fancy effort!
0 Sauté the shallots, salt and oil or broth until the shallots are soft and browning. About 5 minutes.
1 Add the mushrooms and onions and cook until the mushrooms have released their liquid and are beginning to brown. About 5-7 minutes.
2 Add the carrots, garlic and thyme. Sauté for about 3 minutes.
3 Mix in the brown rice flour until well coated.
4 Add in the red wine and cook until reduced by half, then add in the tomato paste and broth.
5 Cook until thickened, about 5 minutes.
6 Serve with whatever sides you prefer!
