• 2 pints of portobello and oyster mushrooms (or any mushroom of choice) chopped in large pieces
• 1/2 sweet yellow onion, diced
• 2 tbsp minced garlic
• 4 large carrots, sliced
• 3/4 cup frozen peas
• 1/4 cup tomato paste
• 1 cup red wine
• 1 tsp maple syrup or brown sugar
• 1 cup 'Not Beef' broth
• 2 tbsp butter (v)
• Fresh or dried rosemary, thyme and parsley
• Salt and pepper to taste
• Mashed potatoes:
• 5 large gold potatoes, quartered
• 3 tbsp butter (v)
• 1/2 yogurt (v) or cream cheese
• Salt and pepper to taste
1.
In a large pan, bring heat to medium-high and add 2 tbsp of butter. Add your mushroom pieces and saute until golden brown and still firm. Remove from pan and set aside. To the hot pan add the rest of the butter, onions and carrots. Saute until onions are translucent and carrots are tender. Add the tomato paste and turn heat down to medium low. Add red wine to de glaze the pan. Continue to simmer on low for 15 minutes, stirring occasionally. Add the broth and peas, simmer for 30-45 more minutes.
2.
Meanwhile, bring a large pot of water to a boil. Cook your potatoes until fork tender, drain. Mash and combine with butter, salt and pepper, and yogurt or cream cheese.
3.
To your sauce, turn up to medium heat and add in the mushrooms and fresh herbs, and any salt and pepper to taste. Cook for another 15 minutes until mushrooms are tender and sauce has thickened.
4.
Serve over mashed potatoes, enjoy!