MUSHROOM BOURGUIGNON

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1¼ HOURS

1 24 g pkg dried porcini mushrooms 3 tbsp olive oil, divided

1 227 g pkg cremini mushrooms, sliced 1 170 g pkg portobello mushrooms, sliced 1 113 g pkg shiitake mushrooms, sliced 1 175 g pkg pearl onions, peeled

2 carrots, thinly sliced

2 cloves garlic, minced salt and pepper

2 tbsp all-purpose flour

1 tbsp tomato paste

2 cups red wine (Pinot Noir or Merlot)

3 fresh parsley sprigs

3 fresh thyme sprigs

2 bay leaves chopped fresh parsley Pour ½ cup hot water into bowl; soak porcini mushrooms for 30 minutes. Set aside. Meanwhile, in heavy-bottomed saucepan, heat 1 tbsp of the oil over high heat; cook cremini mushrooms, stirring occasionally, until starting to brown, 3 to 5 minutes. Transfer to large bowl.

Add 1 tbsp of the oil to same saucepan; cook portobello and shiitake mushrooms, stirring occasionally, until starting to brown, 3 to 5 minutes. Transfer to bowl with cremini mushrooms.

In same saucepan, heat remaining oil over medium heat; cook onions, carrots and garlic, stirring occasionally, for 5 minutes. Season with salt and pepper. Add flour and tomato paste; cook, stirring, for 1 minute. Pour in wine, scraping up any browned bits in bottom of pan. Add parsley sprigs, thyme sprigs, bay leaves, and reserved porcini mushrooms and soaking liquid. Season with salt and pepper. Bring to boil; reduce heat, cover and simmer until vegetables are tender, about 20 minutes.

Remove and discard bay leaves, parsley and thyme sprigs. Return reserved mushrooms to saucepan; cook until tender, about 3 minutes. Sprinkle with chopped fresh parsley.

PER SERVING about 195 cal, 4.5 g pro, 9 g total fat (2 g sat. fat), 24 g carb (5 g dietary fibre, 8 g sugar), 0 mg chol, 375 mg sodium, 1.5 mg iron.