Your plant-based Holiday menu sorted! This delicious dish is rich, elegant and perfect to prepare ahead for a relaxed Christmas celebration. Meat won‘t be missed, happy plantiful holidays!
Ingredients: (preferably organic)
- 2 tbsp olive oil, plus more as needed
- 8 cups mixed mushrooms(champignon,chanterelle or oyster), halved
- 1/2 cup peeled pearl onions
- 1 leek, diced (1½ cups)
- 2 carrots, peeled & sliced
- 1 garlic clove
- 1 tbsp tomato paste
- 2 tbsp GF flour
- 1½ cups red wine
- 1½ cups vegetable broth
- 1 tbsp tamari
- fresh thyme
- pink Himalayan salt, to taste
- black pepper, to taste
- parsley, for garnish
Directions:
01. In a cast-iron casserole, heat up the olive oil and fry mushrooms in two batches until slightly browned. Season with salt and pepper and transfer to a bowl.
02. Reduce heat and add leeks, carrot and garlic. Sauté for 2-3 minutes until the vegetables begin to soften. Stir in tomato paste and flour, add red wine and vegetable broth. Add sautéed mushrooms, pearl onions, tamari and thyme. Simmer for 40 minutes, stirring occasionally.
03. Before serving, season with salt and pepper and more tamari of needed. Serve with polenta or mashed potatoes and sautéed greens. Happy Holidays!
