Ingredients
- 2 tsp oil
- 1/2 medium onion chopped
- 4 cloves of garlic finely chopped
- 10 oz sliced mushrooms mixed or white or cremini
- 1/4 c brandy or whiskey or red wine or use broth
- 3/4 c chopped carrots
- 1 c chopped celery
- 3/4 tsp dried thyme or 1 tbsp fresh
- 1/4 tsp garlic powder
- 1 tbsp soy sauce
- 2 tsp tomato paste
- 1 c water or broth
- 1 tbsp cornstarch
- 1 c of spinach or greens
- 1 large potato cubed small
- 1 c cauliflower florets (heaping cup)
- 1 tbsp olive oil
- 2 to 4 tbsp non dairy milk
- 1/4 tsp each salt garlic powder
- black pepper to taste
Instructions
Heat up a saucepan. 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.
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. You can also add in 1 bay leaf and some rosemary for flavor variation at this point. Partially cover and cook for 10-15 minutes.
Make your mashed potatoes, by boiling 12 to 14 mins or as you like. Mash and serve with the stew
Add cornstarch slurry or some mashed potato and spinach and mix in. Taste and adjust flavor and simmer until saucy.
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(eg. thyme, rosemary, chives) and mash well to preferred consistency.
Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.