By Aaron Wurm
Peel and quarter the potatoes. Place them in a pot, cover with water, add a pinch of salt, and bring to a boil. Simmer until tender, about 20 minutes.
While the potatoes are cooking, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the pearl onions and carrots, and sauté for about 5 minutes.
Add the mixed mushrooms to the skillet and cook until they begin to brown, about 5-7 minutes.
Stir in the tomato paste and cook for 1 minute before adding the red wine. Let it simmer for about 5 minutes to reduce slightly.
Add the vegetable stock, thyme, bay leaf, salt, and pepper to the skillet. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 15 minutes, stirring occasionally.
Once the potatoes are done, drain them and return them to the pot. Add the plant milk, vegan butter, salt, and pepper, then mash until creamy and smooth.
Adjust the seasoning of the mushroom bourguignon with salt and pepper if needed. Remove the bay leaf before serving.
Serve the mushroom bourguignon over the mashed potatoes. Garnish with additional thyme if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Vegan Main Course French recipe is ready in 50 minutes and features mixed mushrooms, pearl onions or small onion, carrots and other delicious ingredients. Contains 350 calories total.
Peel and quarter the potatoes. Place them in a pot, cover with water, add a pinch of salt, and bring to a boil. Simmer until tender, about 20 minutes.
While the potatoes are cooking, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the pearl onions and carrots, and sauté for about 5 minutes.
Add the mixed mushrooms to the skillet and cook until they begin to brown, about 5-7 minutes.
Stir in the tomato paste and cook for 1 minute before adding the red wine. Let it simmer for about 5 minutes to reduce slightly.
Add the vegetable stock, thyme, bay leaf, salt, and pepper to the skillet. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 15 minutes, stirring occasionally.
Once the potatoes are done, drain them and return them to the pot. Add the plant milk, vegan butter, salt, and pepper, then mash until creamy and smooth.
Adjust the seasoning of the mushroom bourguignon with salt and pepper if needed. Remove the bay leaf before serving.
Serve the mushroom bourguignon over the mashed potatoes. Garnish with additional thyme if desired.
Calories per Serving: 350
Your Rating:
