Mushroom Bourguignon

This Mushroom Bourguignon tastes amazing, even someone who doesn't like mushrooms LOVED it!

Ingredients: 

• 1 3/4 pound assorted mushrooms, such as cremini, portobello, shiitake or porcini, trimmed and cut into chunks
• 2 1/2 tablespoon extra-virgin olive oil, divided (we omitted and used vegetable broth instead)
• 3/4 teaspoon fine sea salt, divided 
• 2 carrots, diced
• 1 large onion, diced
• 5 cloves garlic, chopped
• 2 stalks of celery (we added)
• 1 bay leaf (we added)
• 1/4 cup tomato paste
• 1 1/2 cup red wine
• 1 1/2 cup vegetable broth or mushroom broth
• 3/4 teaspoon dried thyme
• 1/2 teaspoon ground black pepper

Method: 

In a large pot, heat 1 1/2 tablespoons of the oil over medium heat. Add mushrooms and 1/2 teaspoon of the salt and cook, stirring frequently, until mushrooms brown and have released most of their liquid, about 12 minutes. Transfer to a bowl. Add remaining 1 tablespoon oil to the pot and place over medium-high heat. Add carrots, onion and garlic; cook stirring frequently, until onion is golden, 8 to 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Stir in wine and simmer until reduced by half.

Return mushrooms to the pot and add broth, thyme, pepper and remaining 1/4 teaspoon salt. Bring to a boil, lower heat and simmer, uncovered, until sauce is very thick, about 20 minutes.

We served this over mashed Japanese Sweet Potatoes, using broth to cream them.