Mushroom Bourguignon is inspired by French cuisine as it offers delicate and rich herby flavours. Cooked slowly in a thick sauce, this recipe is ideal when accompanied with plain rice or creamy mashed potato.
Place a large non-stick pan or skillet over medium heat. Add the olive oil and once heated add finely chopped onion and baby carrots and sauté for about 8 minutes or until the onions are translucent and fragrant.
Now, add 1 tablespoon of cashew butter and stir it in using a wooden spoon. Add the minced garlic and cook for 2 more minutes. Bring the heat down to low.
Gradually add the flour in, followed by nutritional yeast. Be sure to stir well to coat the vegetables. The flour should absorb the oil as you stir it in, leave no dry flour behind and cook for another minute or so.
Stir in the vegetable broth and again stir to combine well. The sauce should slowly thicken. Now, transfer to a dutch oven and place over low-medium heat.
Add dijon mustard and tomato paste, herbs and spices and stir to combine. Now add your chopped mushrooms and stir it in gently. Cover with a lid and cook for 45 minutes. Add a touch more hot water if the mixture is too thick.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.