Vegan Mushroom Bourguignonne

Vegan Mushroom Bourguignonne

Ingredients

•     2 tbsp olive oil divided
•     2 lb mushroom caps we prefer baby Portobellos, stems off and sliced thick
•     6 large carrots peeled and sliced into 1 inch 2.5 cm circles
•     1 large yellow onion peeled and diced
•     1 large shallot peeled and sliced thin
•     2 garlic cloves peeled and minced
•     2 cups vegetable broth
•     1 ½ cups red wine
•     1 tbsp tomato paste
•     2 tsp ground sea salt or to taste
•     2 tbsp fresh thyme leaves plus extra for garnishing
•     2 tsp dried Italian seasoning
•     Black pepper to taste
•     1 tbsp + 1 tsp all-purpose flour use cornstarch to make it gluten free
•     1/3 cup water
•     1 1 lb package of fettucine

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