Ingredients

The following ingredients have 4 Servings
  • 2 tbsp avocado oil
  • 1 large yellow onion (chopped)
  • 2 cloves garlic (chopped)
  • 2 lbs mushrooms (cut into chunks* )
  • 1 tsp Himalayan salt
  • 1 tsp ground black pepper
  • 2 large carrots (peeled and sliced)
  • 2 cups vegetable broth
  • 1 cup good drinking red wine
  • 3 tbsp tomato paste
  • 2 tbsp tamari sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp pure maple syrup
  • 1 tsp dried oregano
  • 2 bay leaves

Instruction

  • Start by heating the avocado oil (or other cooking oil of your choice) in a very large saute pan or skillet with fitting lid set over medium-high heat. Once hot, add the onion and garlic and cook until golden and fragrant, about 3-5 minutes.
  • Add the mushrooms, salt and pepper and continue cooking until the mushrooms start to brown and have released most of their liquid, about 10 minutes.
  • Add the carrots, stir to coat and then add the rest of the ingredients; stir well and bring to a slow simmer. Cover loosely and continue to simmer for 15-20 minutes until the carrots are tender and the liquid has turned into a beautiful thick sauce.
  • Remove from heat, garnish with a little bit of chopped parsley if desired.
  • Serve with pasta or mashed potatoes, or your favorite veggies.