Embark on a culinary journey with our Vegan Mushroom Bourguignon paired with delectable Potato Cauliflower Mash. This plant-based masterpiece combines rich, earthy flavors with a velvety mash, creating a dish that’s both comforting and gourmet. Dive into the magic of vegan cooking with this savory delight that’s sure to elevate your dining experience.
In our little family, this Vegan Mushroom Bourguignon has become a heartwarming tradition. The aroma of sautéed mushrooms and the robust blend of spices lure everyone to the kitchen. I fondly remember the first time I made it for my husband—a skeptic turned enthusiast after the first bite. Now, it’s a weekly request, and our dinner table feels incomplete without this savory masterpiece.
Why This Recipe Rocks:
- Flavor Fusion: The medley of mushrooms, carrots, and celery, infused with thyme and soy sauce, creates a flavor symphony that’s simply irresistible.
- Versatile Elegance: Whether it’s a cozy dinner or a dinner party, this dish adapts effortlessly, making it perfect for any occasion.
- Creamy Mash Magic: The Potato Cauliflower Mash adds a creamy, dreamy texture to complement the savory Mushroom Bourguignon.
Ingredients:
Mushroom Bourguignon:
- 2 tsp oil
- 1/2 medium onion, chopped
- 4 cloves of garlic, finely chopped
- 10 oz sliced mushrooms (mixed, white, or cremini)
- 1/4 cup brandy, whiskey, red wine, or broth
- 3/4 cup chopped carrots
- 1 cup chopped celery
- 3/4 tsp dried thyme or 1 tbsp fresh
- 1/4 tsp garlic powder
- 1 tbsp soy sauce (tamari for gluten-free, coconut aminos for soy-free)
- 2 tsp tomato paste
- 1/2 cup water or broth
- 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water
- 1 cup spinach or greens
Potato Mash:
- 1 large potato, cubed small
- 1 cup cauliflower florets (heaping cup)
- 1 tbsp olive oil
- 2 to 4 tbsp non-dairy milk
- 1/4 tsp each salt, garlic powder
- Black pepper to taste
Directions:
- Heat the Instant Pot on Saute. Sauté onion, garlic, and mushrooms until golden.
- Add wine, then carrots, celery, thyme, garlic, soy sauce, tomato paste, salt, and water. Cancel saute.
- Place the steamer basket on top, adding potatoes and cauliflower. Pressure Cook for 9-10 minutes.
- Naturally release pressure. Remove the steamer basket.
- Put the pot on saute, add cornstarch slurry, spinach, and black pepper. Boil to thicken, then cancel saute.
- For the mash, transfer steamed potato and cauliflower to a bowl. Add garlic powder, salt, pepper, olive oil, non-dairy milk, and herbs. Mash well.
- Serve the mash layered with the mushroom bourguignon. Garnish with fresh thyme or basil and black or white pepper.
Notes: Feel free to experiment with different mushroom varieties for a unique twist. For a lighter mash, adjust non-dairy milk to your preferred consistency. This dish pairs wonderfully with a side of crusty bread or a crisp green salad. Enjoy!
