Vegan Mushroom Bourguignon

The classic beef bourguignon gets a vegan makeover with this delicious mushroom bourguignon recipe!

4 tbs of olive oil
4 to 5 very large portobello mushrooms, stalks removed and cut into bit size chunks
10 shallots, peeled
300g of button mushrooms, quartered
6 large carrots, peeled and roughly chopped
3 cloves of garlic, peeled
2 stalks of celery
2 zucchini roughly chopped
6 sprigs of thyme
3 bay leaves
1 bottle of red wine
1 cup of vegetable stock
salt and pepper to taste
1/3 cup of flour

View the full recipe at Delicious Everyday →