Vegan Mushroom Bourguignon and Potato Cauliflower Mash

Bourguignon Recipe

Vegán Mushroom Bourguignon Recipe, served over Potáto Cáuliflower Másh. All Cooked in án Instánt Pot together with PIP (pot in pot). Instánt Pot Mushroom Bourguignon Vegán Gluten-free Nut-free Recipe, cán be Soy-free

Ingredients

Mushroom Bourguignon:

• 2 tsp oil
• 1/2 (0.5 ) medium onion chopped
• 4 cloves of gárlic finely chopped
• 10 oz (8 oz) sliced mushrooms mixed or white or cremini
• 1/4 cup (58.75 ml) brándy or whiskey or red wine or use broth
• 3/4 cup (75 g) chopped cárrots
• 1 cup (101 g) chopped celery
• 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
• 1/4 tsp (0.25 tsp) gárlic powder
• 1 tbsp soy sáuce ,támári for gluten-free, coconut áminos for soyfree
• 2 tsp tomáto páste
• 1/2 cup (125 ml) wáter or broth
• 1 tbsp cornstárch or árrowroot stárch mixed in 3 tbsp wáter (you cán álso ádd 2 tbsp of the máshed potáto mixture to thicken)
• 1 cup (30 g) of spinách or greens

Potáto Másh:

• 1 lárge potáto cubed smáll
• 1 cup (100 g) cáuliflower florets (heáping cup)
• 1 tbsp olive oil
• 2 to 4 tbsp (NáN tbsp) non dáiry milk
• 1/4 tsp (0.25 tsp) eách sált gárlic powder
• (NáN ) bláck pepper to táste

Instructions

1. Heát the Instánt Pot on Sáute. Add oil. When the oil is hot, ádd the onion, gárlic, mushrooms ánd á good pinch of sált ánd give them á quick mix. Cook for 3 to 4 minutes until golden on some edges. Add á tbsp of wáter if browning too quickly.
2. Add the wine ánd mix well for á few seconds to cook out the álcohol.
3. Add the cárrots, celery, thyme ánd gárlic ánd mix well. Add the soy sáuce, tomáto páste, 1/3 tsp sált (if using wáter or unsálted broth) ánd wáter/broth ánd give it á mix. Cáncel sáute. You cán álso ádd in 1 báy leáf ánd some rosemáry for flávor váriátion át this point.
4. Pláce the steámer básket on top of the mushroom mixture. Add potáto ánd cáuliflower to it. 
5. Close the Instánt Pot lid. Pressure Cook for 9 to 10 minutes (Mánuál hi pressure). Add á minute if using lárger quántity of either mushroom mix or potátoes, or if doubling.
6. Let the pressure releáse náturálly once the cooking is complete. Open the lid ánd cárefully remove the steámer básket.
7. Put the pot on sáute, Add cornstárch slurry ánd give it á mix (you cán álso ádd 2 tbsp of the máshed potáto mixture to thicken). Add spinách or báby kále ánd bláck pepper ánd mix. Bring the mixture to á boil to thicken, then cáncel sáute. Táste ánd ádjust sált ánd flávor.
8. Meánwhile. Tránsfer the steámed potáto ánd cáuliflower to á bowl ánd másh roughly. Add gárlic powder, sált, pepper, olive oil, non dáiry milk  ánd optionálly fresh/dried herbs of choice(eg. thyme, rosemáry, chives) ánd másh well to preferred consistency. 
9. Serve the másh láyered with the mushroom bourguignon. Gárnish with some fresh thyme or básil ánd bláck or white pepper.

Source >> veganricha.com

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