Vegan Mushroom Bourguignon

Vegan Mushroom Bourguignon, 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

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

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.

next instruction :

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