Ingredients

The following ingredients have 6 Servings
  • 1 large onion, roughly chopped
  • 2 carrots, thickly sliced
  • 2 ribs celery, thickly sliced
  • 7 boiler onions, skins removed
  • 2 cups low-sodium vegetable broth (divided)
  • 4 cloves garlic, minced
  • 0.5 oz dried porcini mushrooms
  • 8oz portobello caps, cut into 1/2" slices
  • 16oz baby bella mushrooms, roughly chopped
  • 4 sprigs fresh thyme
  • 1/2 tsp dried rosemary
  • 2 bay leaves
  • 2 Tbls tomato paste
  • 1 Tbls vegan worcestershire
  • 1 3/4 cup red wine
  • salt and pepper to taste

Instruction

  • Rehydrate porcinis in hot water, set aside
  • Remove skins of boiler onions, set aside
  • Add the chopped onion to a large dutch oven with 1 cup of the broth
  • Add carrots, celery, and boiler onions
  • Heat over med to med-high until most of the liquid has evaporated
  • Reduce heat and stir in garlic
  • Clean and chop all the mushrooms and stir them in
  • Once the mushrooms have reduced somewhat in size, add the bay leaves, thyme, and rosemary
  • One the mushrooms have cooked down, stir in tomato paste, worchestershire, remaining cup of veg broth and the wine
  • Increase heat to simmer and let cook for 30 min or until the sauce reduces and thickens.
  • You can also stir in the arrowroot/cornstarch slurry to thicken it even more
  • Salt and pepper to taste