It's beginning to look a lot like Thanksgiving in our house! This is easily one of the best things I've ever made. When I was still eating meat, roast beef was my absolute favorite, and this mushroom dish scratched the issue
Source: Rhubarbarians | Serves: 4 | Time: 1 hr + change
Changes: skipped onion (allergy issue); added celery; used GF flour; skipped potatoes since I served with my seriously creamy mashed potatoes. The potato recipe does make WAY more than you need. Cut in half for sure. Or make lots and eat later. Who doesn't love mashed potatoes?
2 tbsp EVO
4 large portobello #mushrooms, cleaned, patted dry, and sliced Stems removed and gills cleaned very well
1 1/3 cups celery, chopped
1 tsp each S&P
½ cup chickpea flour
½ cup bold red wine
3 cups vegetable broth
4 medium whole cloves of garlic
4 medium #carrots, largely diced
2/3 cups fresh or frozen #cranberries
1 sprig fresh thyme
1 sprig fresh rosemary
2 whole fresh sage leaves
3 tbsp vegan Worcestershire sauce
More S&P, to taste
Heat the olive oil in a large dutch oven or soup pot over medium high heat. Add the celery, portobello mushrooms, and 1 teaspoon each salt and pepper. Stir gently just to combine. Sautee, stirring occasionally, until the mushrooms have released their juices, about 15 minutes.
Add the flour and the wine and stir to combine. Sautee, stirring often, until the flour has cooked out, about 2 minutes.
Add the vegetable broth, garlic, carrots, cranberries, rosemary, thyme, sage, and Worcestershire sauce. Stir to combine and increase the heat to high to bring to a boil. When it starts to boil, reduce the heat and simmer uncovered until the carrots are cooked, about 15-20 minutes.
Remove from the heat and let cool and thicken slightly, about 5 minutes. Remove the herb stems from the pot (you may need to find them). Taste and season with salt and pepper to your desired seasoning. Serve with mashed potatoes.