Mushroom Bourguignon (with recipe)

This recipe is so delicious; you'll almost forget it's vegetarian!  The flavors work so well together and of
course, whatever wine you choose to cook with, a glass of that same wine will pair perfectly with your meal!

I know when you're weighing your mushrooms in the produce section that it will seem like a lot - but trust us:  it's right.

We've tweaked the recipe a bit and it turned out amazing.  Depending on the amount of mushrooms you end up with, you may need to add a little extra broth or wine.  Don't be afraid to play with it!

Make a list and head to the store to make this for dinner tonight!  You won't be sorry!

 Ingredients:

4 tablespoons olive oil, divided
2 pounds portobello, shiitake or crimini mushrooms, sliced
4 Medium/Large Leeks, trimmed and thickly sliced
1 large carrot, diced
1 medium onion, diced

1 yellow onion, diced

1 heaping teaspoon fresh thyme leaves or 1/2 1teaspoon dried
sea salt & cracked pepper, to taste
2 or 3 cloves garlic, minced
1 cup full-bodied red wine
2 cups vegetable broth
2 tablespoons tomato paste
1 1/2 tablespoons flour (you can use arrowroot powder to keep it gluten-free if you prefer)
Mashed potatoes - made as you like them

Directions:

• Cut potatoes - get started on the stove for mashed potatoes
• Slice Mushrooms and leeks, add to soup pot with olive oil
• Chop onion and carrot, set aside
• Sear mushrooms and leeks until they begin to take on a little coloring, about 3 to 4 minutes. Carefully remove from pot and set aside.
• Reduce heat to medium, add one tablespoon of oil. Add the carrots, onions, thyme, salt and pepper, saute for 5 to 7 minutes, stirring occasionally, until onions are lightly browned. Toss in the garlic and cook for another minute.
• Slowly add the wine to the pot and scrap any bits that are stuck to the bottom or sides. Turn heat to high and reduce wine by half.
• Stir in tomato paste and broth, mix. Add in mushrooms and leeks, including any juices that have collected, back to the pot, bring to a boil, reduce heat to low and simmer for 20 minutes, or until mushrooms are very tender. Let simmer, covered or cover askewed, stirring occasionally and enjoy the wonderful aroma.
• In a small bowl, mix together the remaining tablespoon oil, or water, with flour to make a paste, stir into the stew. Simmer for 10 minutes. If the sauce is too thin, boil it down to the right consistency. Season to taste.
• Serve spooned over mashed potatoes (or cooked grain/pasta of your choice), sprinkled with a pinch of fresh thyme.

We used Swallow Pinot Noir to make this - it's inexpensive and it was really good!  I suggest buying 2 bottles of whatever you choose - some to drink while cooking, some to cook with and more to enjoy your food with!  

The original recipe we tweaked a bit can be seen here:
http://www.simple-veganista.com/2012/11/mushroom-bourguignon_10.html