I had not done a vegetarian dish in a while so since winter is upon us, I thought I would try something hearty; bourguignon would do the trick. That and I had a daughter who said I should do one. This is based on a French classic, but I used mushrooms instead of beef. It’s all veggies with a lot of flavor. I hope you like it.

2 cups portobellos, diced
2 tablespoons olive oil
2 tablespoons butter
10 ounces baby cut carrots
9 ounces baby onions, peeled
4 cloves garlic, chopped
1 cup burgundy wine
2 teaspoons tomato paste
8 ounces sun dried tomatoes, chopped in large pieces
1 cup vegetable stock
1/2 teaspoon black pepper
1 pinch salt
2 bay leaves
1 teaspoon thyme

Heat 10” skillet to medium and add oil and butter.

Add mushrooms chunks and cook for 5 minutes.

Add carrots and onions.

Add tomato paste, stir and cook for 1 minute.

Add garlic and cook for 1 minute.

Add sun dried tomatoes.

Add vegetable stock and wine.

Cook for 5 minutes.

Place in 350 oven for 45 minutes.

Add salt and pepper to taste.

Serve over rice.