Mushroom Bourguignon

Ingredients:

1 oz. dried porcini mushrooms or ½ c vegetable stock

1 c sliced cremini or button mushrooms

2 T avocado oil

¼ yellow onion chopped

1 carrot peeled and chopped

½ red bell pepper chopped

2 cloves garlic minced

½ tsp dried thyme

½ tsp dried basil

½ tsp dried oregano

1 T tomato paste

½ c red wine or vegetable stock

1T butter (room temperature)

1T lupin, or garbanzo flour

Salt and pepper to taste

Directions:

If using porcini mushrooms, add 1 cup hot water to porcini and allow to rehydrate.  In a large pot add oil, and all the chopped vegetables and mushrooms.  Cook for 5-8 minutes.  Remove the dried mushrooms from the liquid, chop and add to the vegetable mix.  Reserve the liquid.  Add the dried seasonings, and tomato paste.  Stir to combine and cook for 3 minutes.   Add the wine and reserved liquid, bring to a boil and simmer to reduce by half.  Combine the flour and butter and add to mixture.  Allow to cook for a few more minutes to thicken.  Salt and pepper to taste.  Serve over riced cauliflower or pasta.  Enjoy.