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Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Vegan Gluten-free Nut-free Recipe, can be Soy-free Jump to Recipe
One, This is how one should be introduced to mushrooms(so smooth, so delicious!). Two, for some reason I mess up the spelling of bourguignon. Twice I thought I had misplaced the photos and the written recipe post, as search wouldn’t work. Well it didn’t because it was not the correct spelling!
Anywho, this Vegan Bourguignon uses mushrooms and veggies, loads of flavor addition, and 1 Pot. I also steam the potato and cauliflower while the mushrooms cook, Pot in Pot Cooking. It saves time and pots. Mash the steamed veggies, add herbs of choice, some non dairy milk for creamyness and serve. You can cook the potatoes/cauliflower separately if you like and also make this on the stove top. See recipe notes below for Stovetop instructions and times. Lets get cooking!
More Instant Pot Recipes
- IP Mushroom Wild Rice Soup. GF
- IP Tikka Masala Simmer Sauce GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- IP Aloo Gobi GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
Tips to make delicious Vegan Bourguignon
- You want to use less liquid when pressure cooking for a roasting effect on the mushrooms. Much more concentrated flavor. You can add more broth later while simmering after pressure cooking
- It is ok if some of the liquid from the mushrooms comes into the steamer.
- Change up the fresh herbs for variation
- This recipe is easily doubled, with or without the pip, with or without potato. Just add 2 more mins of cooking time.
- For additional protein, add some white beans to the potato and mash. or serve the dish with a side of beans, or add some cooked beans or lentils to the cooked mushrooms and simmer for a few mins.
Vegan Mushroom Bourguignon with Potato Cauliflower Mash
Ingredients
Mushroom Bourguignon:
- 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 cup brandy or whiskey or red wine or use broth
- 3/4 cup chopped carrots
- 1 cup chopped celery
- 3/4 tsp dried thyme or 1 tbsp fresh
- 1/4 tsp garlic powder
- 1 tbsp soy sauce, ,tamari for gluten-free, coconut aminos for soyfree
- 2 tsp tomato paste
- 1/2 cup 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 of spinach or greens
Potato Mash:
- 1 large potato cubed small
- 1 cup 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 the Instant Pot on Saute. 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. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
- Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it.
- Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
- Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
- Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). 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.
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think this would keep well if I make it one day ahead?
one day – sure thing
I made the dish tonight and doubled the recipe as many suggested. My carnivore loved it, as did we (plant based). I omitted the oil and added a touch more red wine and tomato paste for a little more depth. It was divine!
My daughter has decided to switch to a vegetarian diet and I have been struggling to find meals all will enjoy. This one is a winner! Thank you.
I”m glad that you found me !
So happy cooler days are here as this is a perfect autumn dish. Everyone loves it, even meat eaters, so it is great for entertaining. Don’t know what I could add that others haven’t already said. Thank you for making meal planning so effortless and tasty.
Super delish with a hearty flavor! It’s hard to believe there’s no beef involved. I doubled this recipe for four people with leftovers. Fall has arrived so this was a perfect dish for the season. Using the IP makes it super simple. I don’t have a decent steamer for my IP so I easily and quickly steamed the potato/cauli on the stovetop. I’ll be keeping the potato mash recipe for other meals – it was yummy! While eating this I was craving Japanese sweet potatoes, so next time, I’ll probably steam those to have along with this savory dish.
This recipe is now officially one of my family’s favorites, so it’s going in my recipe binder! Thank you!
interesting craving! thta’s great
For the mushrooms, is it 10 or 8oz? Sorry for the silly question, I just don’t know why the two amounts 🙈
Thanks
It’s such a forgiving recipe, I think you could go with either, whichever is easier to find in the grocery store. I went with 8 and it was fine.
This was delicious! I am familiar with a lot of your yummy recipes and I’ll add this savory one to the list of regulars. I ran into a snag because I didn’t read through the recipe before I started cooking – somehow I’ve lost my steamer so I had to improvise (three giant balls of foil with a small container for the potato/cauliflower sitting on top). It worked great and I’ll be purchasing a proper IP steamer basket before I make this one again!
This recipe is good butndidnt make enough. Next time I will make for “10” for 3 of us so we can also have for another night.
i hear that often! thank you
Delicious and easy!
Wow it was the best vegan recipe I’ve tried yet!!!!
Super tasty, basic ingredients and only 10 minutes in the instant pot.. I will be including this recipe in my repertoire. Thanks
Awesome!! Do leave a rating too!