"Comforting mushroom stew over a bed of mashed potato and cauliflower"
Mushroom Bourguignon with Potato Cauliflower Mash
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Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 3/4 cups Chopped carrots
- 1 cups broken into small florets cauliflower
- 1 cups celery
- 4 cloves garlic
- 10 ounces mushrooms
- 1/2 Chopped onion
- 2 Chopped potatoes
- 1 cup spinach leaves
- 1/4 cup red wine
- 2 teaspoon tomato paste
- 1/2 cup vegetable broth
- 2 teaspoon non dairy milk
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 teaspoon olive oil
- sprigs thyme
- 1/4 teaspoon garlic powder
Method
Step 1
Heat olive oil in large pan, add onion, garlic, mushrooms, carrots, celery, garlic powder and a pinch of salt. Cook 3-4 minuets. Add the wine and mix, cook another 2-3 minuets. Add tomato paste and broth, simmer 10 minuets. Mix cornstarch with 2 TBSP water. Stir well and slowly add to your mixture, stiring constantly. Add spinach. Sauce will begin to thicken. Taste and adjust with salt and pepper, etc.
Step 2
Boil Potatoes and cauliflower till soft, about 7-10 min. Drain and return to pot. Add non dairy milk, salt and pepper, 1 Tsp olive oil. Add any fresh herbs you would like. Using a hand mixer mix well till smooth.
Step 3
lay a layer of potato cauliflower mash down, top with mushroom mixture. Add fresh thyme for garnish if your feeling fancy.