Vegetarian Recipe | Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Mushroom Bourguignon :
2 tsp oil
1/2 medium onion chopped
4 cloves of garlic finely chopped
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 cup chopped celery
3/4 tsp dried thyme or 1 tbsp fresh

  • 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.
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