THE BEST VEGAN MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOWER MASH

VEGAN MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOWER MASH

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Yups, the VEGAN MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOWER MASH this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious.

Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)

INGREDIENTS

Mushroom Bourguignon:

• 2 tsp oil
• 1/2 (0.5 ) medium onion chopped
• 4 cloves of garlic finely chopped
• 10 oz (8 oz) sliced mushrooms mixed or white or cremini
• 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
• 3/4 cup (75 g) chopped carrots
• 1 cup (101 g) chopped celery
• 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
• 1/4 tsp (0.25 tsp) garlic powder
• 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
• 2 tsp tomato paste
• 1/2 cup (125 ml) 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 (30 g) of spinach or greens

Potato Mash:

• 1 large potato cubed small
• 1 cup (100 g) cauliflower florets (heaping cup)
• 1 tbsp olive oil
• 2 to 4 tbsp (NaN tbsp) non dairy milk
• 1/4 tsp (0.25 tsp) each salt garlic powder
• (NaN ) 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.
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Get the full recipe and instructions Next Instructions CLICK HERE =>> VEGAN MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOWER MASH – INSTANT POT

Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)