This savory dish is full of hearty portobello mushrooms and earthy herbs such as sage, basil, rosemary, and thyme.
Prep Time: 15 minutes
Cook Time: 60 minutes
- ½ cup white wine, divided
- 4 large portobello mushrooms, sliced into 3/4-inch pieces
- 1 large onion, sliced
- 2 cloves garlic, pressed
- 3 tablespoons gluten free flour
- 1 teaspoon rubbed sage
- 1 teaspoon dried basil
- 3 cups vegetable broth, divided
- 4 potatoes, quartered
- 4 carrots, cut into 3-inch pieces
- Salt and pepper, to taste
- 2 teaspoons vegan Worcestershire sauce
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- Preheat oven to 350°. In a large oven safe dutch oven with lid, heat ¼ cup of wine and add portobello mushroom slices. Allow to cook through and brown a bit—you’ll need to keep moving them around and turning them—and then remove from pan and set aside.
- Add remaining ¼ cup wine to the pan and add onion and garlic. Caramelize onions by stirring until they wilt and begin to brown. Remove onions from pan and set aside.
- Mix flour, sage, and basil together in a small bowl. Stir in ¼ cup of broth to create a paste, and pour mixture into the dutch oven you used for mushrooms and onions. While stirring constantly over medium heat, slowly add remaining broth to create a sauce.
- When mixture starts to boil, turn off heat. Add potatoes, carrots, salt, pepper, and Worcestershire sauce to the sauce. If more liquid is needed to keep the vegetables from drying out, add more broth.
- Add mushrooms and onions to mixture. Layer on sprigs of rosemary and thyme. Add lid, place pan into oven, and bake for 1 hour. Remove from oven and serve hot.