Vegan Mushroom Bourguignon with Potato Cauliflower Mash

These Vegan Mushroom Bourguignon are 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.

You’ll Need:

Mushroom Bourguignon:

• 2 tsp oil
• 10 oz sliced mushrooms mixed or white or cremini
• 1/4 cup brandy or whiskey or red wine or use broth
• 3/4 cup chopped carrots
• 1/2 medium onion chopped
• 4 cloves of garlic finely chopped
• 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 soyfree
• 2 tsp tomato paste
• 1/2 cup 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 of spinach or greens

Potato Mash:

• 1 large potato cubed small
• 2 to 4 tbsp non dairy milk
• 1 cup cauliflower florets (heaping cup)
• 1 tbsp olive oil
• 1/4 tsp each salt garlic powder
• black pepper to taste

Instructions:

1. 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.
2. Add the wine and mix well for a few seconds to cook out the alcohol.
3. 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.
4. Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it.
5. 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.
6. Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
7. 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.
8. 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.
9. Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

NOTES:

• You want to use less liquid when pressure cooking for a roasting effect on the mushrooms. Much more concentrated flavor. You can add more broth later while simmering after pressure cooking
• It is ok if some of the liquid from the mushrooms comes into the steamer.
• Change up the fresh herbs for variation
• This recipe is easily doubled, with or without the pip, with or without potato. Just add 2 more mins of cooking time.
• For additional protein, add some white beans to the potato and mash. or serve the dish with a side of beans, or add some cooked beans or lentils to the cooked mushrooms and simmer for a few mins.

Source: veganricha.com