Mushroom Bourguignon
Mushroom Bourguignon
Ingredients
- 4
tbs of olive oil
- 4
to 5 very large portobello mushrooms, stalks removed and cut into bit size
chunks
- 10
shallots, peeled
- 300g
of button mushrooms, quartered
- 6
large carrots, peeled and roughly chopped
- 3
cloves of garlic, peeled
- 2
stalks of celery
- 2
zucchini roughly chopped
- 6
sprigs of thyme
- 3
bay leaves
- 1
bottle of red wine
- 1
cup of vegetable stock
- salt
and pepper to taste
- ⅓
cup of flour
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