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Vegan Mushroom Bourguignonne

Linda Meyer
  • 88 minutes
  • Serves 4

INGREDIENTS

2

Garlic cloves

2 lb

Mushroom caps

1

Shallot, large thin

2 tbsp

Thyme, fresh

1

Yellow onion, large

1 tbsp

Tomato paste

2 cups

Vegetable broth

1 1 pound package

Fettucine

1 1/3 tbsp

All-purpose flour

1

Black pepper

2 tsp

Italian seasoning, dried

2 tsp

Sea salt, ground

2 tbsp

Olive oil

1 1/2 cups

Red wine

1/3 cup

Water

6

Large carrots peeled and sliced into 1 inch (2.5 cm circles)

1 person Recommend This Recipe