Healthy Vegan - Bourguignon of Mushrooms, Red Onions and Rainbow Carrots

A few weeks ago I went on a fungi forage, except it wasn't a fungi forage - 'why would you want to eat them?' exclaimed the fungi expert when he heard one of the participants (not me) ask her friend 'are these edible?'.  

The reason I am talking about mushrooms is because my  Bourguignon here looks a bit like an autumnal forest ground - mushrooms, green grassy colours from the long needle shaped leaves from rosemary herb, leaves in the form of bay leaf and lots of autumnal colours, but here everything is edible - I wonder what Alice in Wonderland would think?!
I think this dish is best made on a day like today when it's awfully dreadful, damp and dreich outside in Cymru aka Wales.  I am so glad its the weekend and I don't have to be in work or anywhere else today and can stay in the comfort of my home.  I am glad of it actually as its been a rather busy week at work too.  

 As well as a medley of mushrooms, I had also picked up some rainbow carrots from the market in Cardiff, and if that did not provide enough colour - I decided in place of shallots to throw in some small red onions. If you look closely you will even seen flecks of green from fresh rosemary from the garden.  
We will be tucking into this textual dish with some homemade overnight sourdough bread later to mop up that rich vegetable flavoured gravy; and if we have some left over, perhaps with some mashed potato.
What have you been cooking lately?


 Bourguignon of Mushrooms, Red Onions and Rainbow Carrots
Serves 4 - 6
Ingredients
4 tablespoons olive oil
1 onion, peeled and minced
1 bulb of garlic, peeled and cloves left whole
200grams small red onions
2 bay leaves
Sprig of rosemary
1 teaspoon dried thyme
6 medium rainbow carrots, peeled and chopped into thick coins
4 large Portobello mushrooms
200grams forest mushrooms, like chestnuts, chanterelle, oyster
1 tablespoon tamari
1 tablespoon tomato puree
600ml mushroom or vegetable stock
Salt and pepper to taste
Method
In a wide pot, heat the oil then stir in the onions and saute until very soft, then stir in the garlic cloves, herbs, red onions and cook on medium heat for 15 minutes.

Stir in the remaining ingredients and carefully pour in the stock.
Stir well to combine. 
Bring to a boil, then reduce heat and simmer for 1 hour until vegetables are tender and sauce is glossy.

Taste and adjust seasoning if necessary
OR

Then transfer to an ovenproof casserole dish with lid.
Stir in the remaining ingredients and carefully pour in the stock.
Stir well to combine.
Transfer to a preheated oven gas mark 6/240oc.
Gently cook for 1 - 2 hours, stirring a couple of times in between.
Check seasoning before serving.   
Adapted from Bourguignonne of Chestnuts, Mushrooms and Roasted Garlic

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