Tofu Bourguignon Recipe

2 tablespoons olive oil
1 tablespoon butter
1 small onion, chopped
1 stalk celery, chopped
1 cup button mushrooms, halved
1 cup shiitake mushrooms, halved and sliced
3 garlic cloves, pressed
2 cups hearty dry red wine
2 1/4 cups vegetable stock, divided (preferably mushroom)
1 tablespoon sun-dried tomato paste
4 ounces peeled baby carrots
4 ounces peeled pearl onions
2 large Portobella meshrooms, cut in thick slices
3 (6-ounce) packages baked flavored tofu, sliced
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablesppons minced parsley

1. Heat a large, heavy soup pot. Add olive oil and butter. Add chopped onion and cook 4 to 5 minutes. Add celery, button mushrooms, shiitake mushrooms and garlic and saute 1 minute. Cover and steam 2 minutes.
2. Combine wine, 2 cups stock and tomato paste. Add to soup pot, scaping bottom to loosen browned bits. Bring to a boil, add carrots and pearl onions, and boil 1 minute. Reduce heat to a simmer. Cook, partially covered, 20 minutes. Add Portobella mushrooms and cook 5 to 10 minutes or until carrots and onions are tender. Add tofu.
3. In a small cup, whisk reserved stock and cornstarch to make a paste.
4. Bring mixture back to a hard boil and stir in stock-cornstarch mixture. Cover and simmer 30 to 45 minutes. Sauce will thicken slightly. Add salt and pepper. Sprinkle with parsley and serve immediately. Serves 4.

Recipe by Crescent Dragonwagon, "Relish the Healthy Table," October 2006.