Mushroom Bouguinon… in an hour

by | Apr 22, 2020 | Uncategorized | 0 comments

Mushroom Bourguignon

Quite lovely, not too difficult, and won’t turn your kitchen into a post-holiday-meal-mess.

Servings

4

Ready In:

15 mins

Inroduction

Comfort in a Biscuit

By: Pop Veg Patrick

So… I had a thought. Why not take a traditional biscuit recipe… and use Follow Your Heart™ Vegan Eggs… instead of real eggs. I know, not that huge a leap. But as someone who’s been toying with egg replacers for over a decade… it really was kind of unique. Butter, easy. Milk, easy, but eggs… do we use egg replacer? or banana, or just omit? Or adjust liquid? With varying degrees of success and yumminess. 

Well. This is a game changer. Like. For real. 

 

Ingredients

    • 2 tsp oil

    • 1/2 (0.5 ) medium onion chopped
    • 4 cloves of garlic finely chopped
    • 10 oz (8 oz) sliced mushrooms mixed or white or cremini
    • 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
    • 3/4 cup (75 g) chopped carrots
    • 1 cup (101 g) chopped celery
    • 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
    • 1/4 tsp (0.25 tsp) garlic powder
    • 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
    • 2 tsp tomato paste
    • 1/2 cup (125 ml) water or broth
    • 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
    • 1 cup (30 g) of spinach or greens
    • 1 large potato cubed small
    • 1 tbsp olive oil
    • 2 to 4 tbsp non dairy milk or creamer (not flavored or sweet!)
    • 1/4 tsp (0.25 tsp) each salt garlic powder
    • black pepper to taste
    • 2 tsp Dried Parsley Flakes

    Step by Step Instructions

     

    • \Heat a large-bottomed pan medium high. 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.
    • Cube potatoes into 1 inch cubes, put in pot filled 2 inches over the potatoes with water. Add a dash of salt. 
    • Bring to a boil, let boil about 15 minutes or until fork-done
    • Back to the mushroom pot –  Allow it to cook for at least 30 minutes in total… stirring frequently. 
    • Taste and adjust seasoning (consider dried parsley, thyme, or marjoram)
    • When you’re happy with the mushroom dish, drain the potatoes and put them in your stand mixer (or just mash the damned things). Add the butter, almond milk or creamer, salt, and parsley. Mash mash mash. Then mash some more. 
    • Mushroom pot: Add cornstarch slurry and give it a mix. Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.

     

     

    Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

     

      BUEN PROVECHO!

       

       

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