Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguignon with Potato Cauliflower Mash

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 Risotto | Mushroom Recipes Sauteed | Mushroom Recipes | Mushroom Soup | Mushroom | Mushrooms

Prep time: 00:10
Cook time: 00:10
Total time: 00:20

Yield: 2 Servings

Ingredients:
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
And many more.

Instructions:

Step number one. 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.

Step 2, Add the wine and mix well for a few seconds to cook out the alcohol.

Step three, 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.

Complete Recipes: https://www.veganricha.com/2018/10/vegan-mushroom-bourguignon-instant-pot.html

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