Indulge in the exquisite blend of flavors with our Vegan Mushroom Bourguignon paired with velvety Potato Cauliflower Mash. This plant-based masterpiece combines the rich umami of mushrooms with the creamy comfort of mashed potatoes and cauliflower. Every bite is a journey through layers of savory goodness, making this dish a must-try for both mushroom enthusiasts and comfort food aficionados.
In our kitchen, the creation of this Vegan Mushroom Bourguignon with Potato Cauliflower Mash became a culinary adventure. The aroma of sautéed mushrooms mingling with the earthy thyme and garlic filled the air, creating a sense of anticipation. As the Instant Pot worked its magic, transforming simple ingredients into a luscious bourguignon, we knew we had discovered a recipe that transcended expectations. And when the velvety mash met the savory mushroom symphony, it was a revelation of flavors that now graces our dinner table regularly.
Why This Vegan Mushroom Bourguignon with Potato Cauliflower Mash:
Explore the reasons that make this dish extraordinary!
- Mushroom Marvel: Sliced mushrooms, onions, and garlic sautéed to perfection, enriched with brandy or wine, creating a luxurious bourguignon.
- Creamy Dream: A mash of potatoes and cauliflower, elevated with olive oil, non-dairy milk, and aromatic seasonings, offering a silky and satisfying accompaniment.
- Instant Pot Magic: The convenience of the Instant Pot streamlines the cooking process, ensuring a delectable result with minimal effort.
Ingredients:
Mushroom Bourguignon:
- 2 tsp oil
- 1/2 medium onion, chopped
- 4 cloves 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
Instructions:
- Heat the Instant Pot on Saute. Sauté onions, garlic, and mushrooms with a pinch of salt until golden.
- Add wine, stir to cook out the alcohol. Add carrots, celery, thyme, garlic, soy sauce, tomato paste, salt, and water/broth. Cancel saute.
- Place the steamer basket on top. Add potato and cauliflower. Pressure Cook for 9 to 10 minutes.
- Release pressure naturally. Remove steamer basket.
- On saute, add cornstarch slurry, spinach, and black pepper. Bring to a boil to thicken, then cancel saute. Adjust salt and flavor.
- Mash potato and cauliflower with garlic powder, salt, pepper, olive oil, non-dairy milk, and herbs.
- Serve the mash layered with the mushroom bourguignon. Garnish with fresh thyme or basil and black or white pepper.
Notes: Experiment with herb choices in the mash for personalized flavors. Adjust the thickness of the bourguignon to your liking using the cornstarch slurry. This dish is perfect for cozy dinners or showcasing your culinary skills at gatherings. Enjoy the layers of taste that unfold with each forkful!
