Vegan Mushroom Bourguignon with Potato Cauliflower Mash
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
235 kcal
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Course
Main Course
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Cuisine
American, gluten-free
Vegan Mushroom Bourguignon with Potato Cauliflower Mash
Description
The Vegan Mushroom Bourguignon centers on sautéed mushrooms, onions, and garlic that are browned for depth. Carrots, celery, thyme, and other seasonings develop layers of flavor along with brandy or red wine. The mixture is pressure cooked briefly to meld ingredients and soften vegetables. Cornstarch slurry or a portion of mashed potatoes thickens the sauce to a silky consistency. Spinach stirred in at the end adds a pop of green and mild bitterness.
The accompanying Potato Cauliflower Mash blends cubed potato and cauliflower cooked until tender, then mashed with olive oil, non-dairy milk, salt, and pepper to create a creamy yet dairy-free side. This mash provides a neutral base that balances the savory stew.
Serving the stew over or beside the mash offers a comforting meal with contrasting textures: the hearty, saucy mushrooms and tender vegetables paired with smooth, mild mash. The recipe allows flexibility for doubling quantities and can be adapted to stovetop preparation.
The stew’s flavors deepen if simmered longer, and leftover bourguignon reheats well. Non-dairy milk choice in the mash can adjust richness or flavor. The recipe suggests adding herbs like bay leaf or rosemary for variation.
Ingredients
Mushroom Bourguignon:
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 onion chopped, medium
- 4 cloves garlic finely chopped
- 10 oz mushroom mixed or white or cremini, sliced
- 1/4 cup brandy or whiskey or red wine or broth
- 3/4 cup carrot chopped
- 1 cup celery chopped
- 3/4 tsp dried thyme or 1 tbsp fresh thyme
- 1/4 tsp garlic powder
- 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
- 2 tsp tomato paste
- 1/2 cup water or broth
- 1 tbsp cornstarch you can also add 2 tbsp of the mashed potato mixture to thicken, or arrowroot starch, mixed in 3 tbsp water
- 1 cup spinach or other greens
Potato Mash:
- 1 potato large, cubed small
- 1 cup cauliflower heaping cup, florets
- 1 tbsp olive oil
- 2 to 4 tbsp non-dairy milk
- 1/4 tsp 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
- To prepare on the stovetop, sauté ingredients and simmer with additional broth until vegetables are tender.
- Use cornstarch mixed with water or mashed potatoes to thicken the stew to desired consistency.
- Non-dairy milk in the mash can be adjusted for creaminess and flavor.
- Fresh herbs like bay leaf or rosemary may be added during cooking for additional aroma.
- This recipe serves one; quantities can be doubled as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 486mg | 20% |
| Potassium | 1022mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 6495IU | 130% |
| Vitamin C | 35.4mg | 39% |
| Calcium | 74mg | 7% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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