FunGuy’s Mushroom Bourguignon with Rice

Stay in this cold winter night with a bowl of FunGuy’s mushroom bourguignon! All you need is a package of FunGuy mushrooms, a glass of wine, and a few staple ingredients stirred together while a pot of rice steams on the side.

It’s a vegetarian friendly version of the classic French dish, but takes less than a quarter of the time to make and have on the table ready for dinner!

DIRECTIONS:

1. Brush off any debris from the FunGuy mushrooms with a damp cloth and cut them into quarters. Peel the onion and cut it in half and into thin wedges and dice the other half. Peel the garlic and carrots. Mince the garlic and chop one carrot into ¼ inch thick rounds and dice the other one. Dice the celery. 
2. Combine the water and rice in a pot and bring it to a boil over high heat. Reduce the heat to low and cover with a lid. Allow the rice to cook 15 minutes, or until it seems most of the water has evaporated. Remove from heat, leaving the lid on and allow the rice to steam another 10 minutes. Fluff with a fork when ready to serve.
3. Heat the olive oil in a large deep pan over medium high heat. Add in the onion, garlic, oregano, and thyme and sauté 2 minutes. Add the diced carrot and celery to the pan and cook another 4-5 minutes or until the carrot just starts to become tender. Add the FunGuy mushrooms and chopped carrot and cook another 4-5 minutes. 
4. Pour the wine into the pan and deglaze it while scraping any crispy bits from the bottom. Add the broth and tomato paste to the pan and stir well to combine. Bring it just to a boil, reduce heat to medium low and partial cover with a lid while it simmers. Allow it to cook about 10-15 minutes or until the liquid has reduced by half and it has become thick and saucy. Turn off the heat. 
5. Spoon the white rice on a plate or in a shallow bowl and add the mushroom bourguignon along side it. Serve immediately. 

Have a Fun meal!