Mushroom Bourguignon

Add the mushrooms and pearl onions, and sauté until the mushrooms are browned and onions.

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Add the carrots and garlic to the pot, cooking for another 5 minutes.

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Stir in the tomato paste and cook for 1 minute, then pour in the red wine.

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Add the vegetable broth, thyme, and bay leaves. Season with salt and pepper.

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Full recipe & nutritional info on bakedbree.com

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