This recipe uses mushrooms and veggies, loads of flavor addition, and 1 Pot. I also steam the potato and cauliflower while the mushrooms cook, Pot in Pot Cooking saves time and pots. Recipe notes below for Stovetop instructions and times.
- Mushroom - Brandy or Whiskey - Carrots - Celery - Soy Sauce - Tomato Paste
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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.
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Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt, and water/broth and give it a mix. Cancel saute. Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it. Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes. Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
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Put the pot on saute, Add cornstarch slurry and give it a mix. Mix spinach or baby kale and black pepper. Bring the mixture to a boil to thicken, then cancel saute.
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Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk and optionally fresh/dried herbs of choice and mash well to preferred consistency.
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Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.
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