Mushroom Bourguignon
Ingredients
- 4 tbs of olive oil
- 4 to 5 very large portobello mushrooms, stalks removed and cut into bit size chunks
- 10 shallots, peeled
- 300 g of button mushrooms, quartered
- 6 large carrots, peeled and roughly chopped
- 3 cloves of garlic, peeled
- 2 stalks of celery
- 2 zucchini roughly chopped
- 6 sprigs of thyme
- 3 bay leaves
- 1 bottle of red wine
- 1 cup of vegetable stock
- salt and pepper to taste
- ⅓ cup of flour
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