Vegan take on the classic peasant stew from Burgundy, France of chicken with wine. This one is made with mushrooms in place of a rooster! This version is really savory and delicious with the wine and vegetables. Traditionally, this is made with a red burgundy wine; but white wine is also used, as I have used here. It gives the dish a slightly brighter flavor. I also skipped the pearl onions that are usually in this dish. We’re really not fans of onions in our house, so I usually leave it out of recipes and just add more garlic. It really is so tasty! I’m sure you’ll enjoy this rustic comfort food on a cold night.
Rinse the mushrooms and pat dry. Cut off the end of each cluster; leaving the cluster in tact. Heat a large sauté pan on medium high heat. Add the oil, and when hot, add the mushrooms, giving a little space between each cluster. Press down on the mushrooms with a smaller pan lid to compress the mushrooms and brown them. Gently flip them over after about 5 minutes, and repeat process. Add a little more oil if needed so the mushrooms don’t stick to the pan. You may need to repeat this a few times until the mushrooms are browned on both sides. When done, remove from pan and set aside. Add the butter to the pan, then add the carrots, potatoes and garlic. Saute for a few minutes then slowly add in the broth; then add the salt and pepper. Add in the cognac or brandy if using, then pour in the wine and stir. Mix the flour in a small bowl with about 2 tablespoons water. Pour the flour mixture to the pan to thicken the sauce. Add in the thyme and bring everything to a boil for a few minutes. Then cover the pan with a lid and place in a 350F oven for 30 minutes. Serve hot.