SERVES 4  This is a vegan, gluten-free version of the classic Beef Bourguignon. When sautéing the mushrooms,  cook them in a single layer to insure proper browning. Remove them from the heat before they start to exude their liquid. If you can’t find fresh pearl onions, you can substitute frozen.

Heat half the oil and half the butter in a large saucepan over medium -high heat. Sauté mushrooms until they are just slightly browned on both sides; about 3-4 minutes. Remove from the pan, set aside. Reduce heat to medium; add the remaining tablespoon each of olive oil and butter to the pan. Add onion and carrots and sauté until onion becomes translucent, about 1-2 minutes, stirring occasionally; then add thyme, salt and pepper. Continue cooking for another minute or so; then stir in garlic and walnuts to incorporate. Once the garlic becomes fragrant; stir in tomato paste. Cook mixture, stirring frequently to prevent paste from burning, for 2 minutes more.

Turn the heat back up to medium-high and pour in wine ⅓ at a time, allowing it to reduce slightly before adding in the next ⅓, and so on, until it’s reduced by half and mixture has thickened. Slowly add broth. Stir until evenly mixed; then add mushrooms and pearl onions. Reduce heat to medium low and simmer for 10-15 minutes. Meanwhile, whisk together 2 tablespoons melted butter and the rice flour in a small bowl; then stir into the bourguignon to thicken the liquid. Simmer for another 5-7 minutes. Adjust the seasoning as needed.

Serve over Cashew Cauliflower Mash and garnish with chopped parsley.