Ingredients
Scale
- 1 lb cremini and shiitake mushrooms, sliced
- 1 cup dry red wine
- 2 cups low-sodium vegetable broth
- 2 large Russet potatoes, peeled and cubed
- 1 small head cauliflower, cut into florets
- 4 cloves garlic, minced
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Clean and slice the mushrooms. Finely chop onions, carrots, and celery for the mirepoix base.
- In a large pot over medium heat, add olive oil and sauté onions, carrots, and celery until softened (about 5 minutes).
- Add mushrooms to the pot; cook until they release moisture and brown (approximately 7 minutes).
- Pour in red wine and vegetable broth; stir in garlic, thyme, salt, and pepper. Simmer for about 20 minutes until thickened.
- Meanwhile, steam potatoes and cauliflower until fork-tender (about 15 minutes). Drain well.
- Mash potatoes and cauliflower together with plant-based milk or vegan butter until creamy. Season with salt and pepper.
- Serve mushroom bourguignon over potato cauliflower mash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg