♡Recipe for Mushroom Bourguignon with Creamy Cauliflower Mashed Potatoes
Ingredients for Mushroom Bourguignon
18 ounces button and cremini mushrooms, quartered
16 ounces pearl onions, boiled and peeled (thawed if using frozen)
12 ounces artichokes, quartered
3 carrots, roll or oblique cut
3 bay leaves
3 tablespoons tomato paste
1 cup red cooking wine
¼ cup coconut aminos
2 teaspoons Herbes de Provence
1 cup vegetable stock
3 teaspoons cornstarch
1 teaspoon salt-free seasoning
1 teaspoon freshly ground pepper
1 teaspoon fresh rosemary, finely minced
Rosemary or thyme sprigs to garnish (optional)
Cauliflower Mashed Potatoes*
*See recipe below
Instructions
Add the mushrooms, onions, artichokes and carrots to a large pot or Dutch oven. Sauté the vegetables for 4-5 minutes. Stir the pot occasionally and add a splash of water, if the vegetables start to stick to the pot.
Add the bay leaves, tomato paste, red wine, coconut aminos and Herbes de Provence to the pot. Stir it all together. Let it cook at a simmer for about 8 minutes or until the red wine reduces by half.
In a small bowl or jug, whisk together the cornstarch and vegetable stock. Then stir that mixture into the pot. Simmer together for about 10 minutes or until the sauce thickens to your liking. Season with the salt-free seasoning and pepper to taste.
Serve on plates or in bowls on top of a generous scoop of the Cauliflower Mashed Potatoes.* Sprinkle on the minced rosemary. Garnish with a sprig of fresh rosemary or thyme.
*See recipe below
Ingredients for Creamy Cauliflower Mashed Potatoes
6-8 medium Yukon gold potatoes
½ head of cauliflower
2 cloves garlic
1 teaspoon salt-free seasoning
Instructions for Creamy Cauliflower Mashed Potatoes
Place the potatoes (you can leave the peel on) in a 4-quart saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cover with a lid. Cook the potatoes until tender.
Place the cauliflower and garlic cloves in a separate saucepan. Boil or steam until tender.
Drain the potatoes and the cauliflower. Place them in a big bowl. Use a potato ricer or an electric handheld beater to mash the vegetables together. Season with salt-free seasoning and serve with the Mushroom Bourguignon.
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Dynamic Mother/Daughter Duo Elspeth "The Speedy Vegan" Feldman and Caileigh Feldman are Vegan & Raw Vegan Culinary Instructors. They love showing how to prepare nutritious, delicious, fresh and fast plant-based recipes! They are passionate about making a positive impact on the lives of animals, the environment and on the health of as many people as possible. Elspeth and Caileigh love hosting joyful, action-packed cooking classes online and demonstrating how to make meals that are good for you...and good for the planet.
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