Mushroom Bourguignon

Preparation

• 1

  Cut the brown mushrooms in half. Remove the stems of the shiitake mushrooms. Cube the king oyster mushrooms and the shiitake caps, and dice the garlic.

• 2

  Heat a bit of Coconut Oil in a pan on medium-high heat. Add the mushrooms. Saute until cooked through, about 5 minutes. Add the garlic and the salt, and saute for another 3 minutes. Remove the pot from the heat.

• 3

  Slice the onion into fine rings. Peel the carrots and cut them into bite-sized pieces. Cube the celery.

• 4

  Heat the remaining Coconut Oil over medium-high heat. Add the onions. Saute for about 3 minutes, stirring regularly. Add the carrots, celery, and tomato paste. Keep stirring regularly, and let it start to caramelize for another 4-5 minutes.

• 5

  Add the mushroom-garlic mix to the pot. Deglaze your pot with the red wine and the vegetable broth.

• 6

  Add the thyme springs, bay leaves, and agave nectar to the pot. Reduce the heat to medium-low. Simmer the bourguignon for 30-40 minutes.

• 7

  Cook the Protein Pasta in salted, boiling water for 7 minutes until al dente.

• 8

  Season the mushroom stew with salt and pepper. Serve with the Protein Pasta.

• 9

  Top with fresh parsley as desired.

• 1

  Enjoy!