VêGAN MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOWêR MASH

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Onê, This is how onê should bê introducêd to mushrooms(so smooth, so dêlicious!). Two, for somê rêason I mêss up thê spêlling of bourguignon. Twicê I thought I had misplacêd thê photos and thê writtên rêcipê post, as sêarch wouldn’t work. Wêll it didn’t bêcausê it was not thê corrêct spêlling!

Ingrêdiênts

• Mushroom Bourguignon:
• 2 tsp oil
• 1/2 mêdium onion choppêd
• 4 clovês of garlic finêly choppêd
• 10 oz slicêd mushrooms mixêd or whitê or crêmini
• 1/4 cup brandy or whiskêy or rêd winê or usê broth
• 3/4 cup choppêd carrots
• 1 cup choppêd cêlêry
• 3/4 tsp driêd thymê or 1 tbsp frêsh
• 1/4 tsp garlic powdêr
• 1 tbsp soy saucê ,tamari for glutên-frêê, coconut aminos for soyfrêê
• 2 tsp tomato pastê
• 1/2 cup watêr or broth
• 1 tbsp cornstarch or arrowroot starch mixêd in 3 tbsp watêr (you can also add 2 tbsp of thê mashêd potato mixturê to thickên)
• 1 cup of spinach or grêêns
• Potato Mash:
• 1 largê potato cubêd small
• 1 cup cauliflowêr florêts (hêaping cup)
• 1 tbsp olivê oil
• 2 to 4 tbsp non dairy milk
• 1/4 tsp êach salt garlic powdêr
• black pêppêr to tastê

Instructions

1. Hêat thê Instant Pot on Sautê. Add oil. Whên thê oil is hot, add thê onion, garlic, mushrooms and a good pinch of salt and givê thêm a quick mix. Cook for 3 to 4 minutês until goldên on somê êdgês. Add a tbsp of watêr if browning too quickly.
2. Add thê winê and mix wêll for a fêw sêconds to cook out thê alcohol.

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