Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguignon, served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Instant Pot Mushroom Bourguignon Vegan Gluten-free Nut-free Recipe, can be Soy-free

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Gluten-free, Vegan Gluten-free

Keyword: Instant Pot Mushroom Bourguignon, vegan Bourguignon

Servings: 

Calories: 235kcal

Ingredients

Mushroom Bourguignon:

2 tsp oil

1/2 (0.5 ) medium onion chopped

4 cloves of garlic finely chopped

10 oz (8 oz) sliced mushrooms mixed or white or cremini

1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth

3/4 cup (75 g) chopped carrots

1 cup (101 g) chopped celery

3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh

1/4 tsp (0.25 tsp) garlic powder

1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree

2 tsp tomato paste

1/2 cup (125 ml) water or broth

1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)

1 cup (30 g) of spinach or greens

Potato Mash:

1 large potato cubed small

1 cup (100 g) cauliflower florets (heaping cup)

1 tbsp olive oil

2 to 4 tbsp non dairy milk

1/4 tsp (0.25 tsp) each salt garlic powder

black pepper to taste

Instructions

Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.

Add the wine and mix well for a few seconds to cook out the alcohol.

Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.

Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it. 

Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.

Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.

Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.

Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency. 

Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

Notes

Stove top: Follow Steps 1,2,3 in a shallow saucepan or skillet over medium heat. Add 1/2 cup more broth, Partially cover and cook for 10 to 15 mins. Add cornstarch slurry or some mashed potato and spinach and mix in. Taste and adjust flavor and simmer until saucy. 

Make your mashed potatoes, by boiling 12 to 14 mins or as you like. Mash and serve with the stew

See tips section above recipe for doubling.

Recipe source https://www.veganricha.com/2018/10/vegan-mushroom-bourguignon-instant-pot.html