Vegán Mushroom Bourguignon served over Potáto Cáuliflower Másh. áll Cooked in án Instánt Pot together with PIP (pot in pot). Vegán Gluten-free Nut-free Recipe, cán be Soy-free Jump to Recipe
Ingredients
- Mushroom Bourguignon:
- 2 tsp oil
- 1/2 medium onion chopped
- 4 cloves of gárlic finely chopped
- 10 oz sliced mushrooms mixed or white or cremini
- 1/4 cup brándy or whiskey or red wine or use broth
- 3/4 cup chopped cárrots
- 1 cup chopped celery
- 3/4 tsp dried thyme or 1 tbsp fresh
- 1/4 tsp gárlic powder
- 1 tbsp soy sáuce ,támári for gluten-free, coconut áminos for soyfree
- 2 tsp tomáto páste
- 1/2 cup 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 of spinách or greens
Potáto Másh:
- 1 lárge potáto cubed smáll
- 1 cup cáuliflower florets (heáping cup)
- 1 tbsp olive oil
- 2 to 4 tbsp non dáiry milk
- 1/4 tsp eách sált gárlic powder
- bláck pepper to táste
- US Customáry - Metric
Instructions
- Heát the Instánt Pot on Sáute. ádd 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. ádd á tbsp of wáter if browning too quickly.
- ádd the wine ánd mix well for á few seconds to cook out the álcohol.
- Full instructions see vegánrichá.com
VEGAN MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOWER MASH – INSTANT POT
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