Name: Mushroom Bourguignon with Potato Cauliflower Mash
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 tsp oil; 0.5 null medium onion (chopped); 4 cloves garlic (finely chopped); 10 oz sliced mushrooms (mixed or white or cremini); 0.25 cup red wine (or broth); 0.75 cup chopped carrots; 1 cup chopped celery; 0.75 tsp dried thyme (or 1 tbsp fresh); 0.25 tsp garlic powder; 1 tbsp soy sauce (, tamari for gluten-free, coconut aminos for soyfree); 2 tsp tomato paste; 0.33 tsp salt (for bourguignon); 0.5 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 spinach (or greens); 1 null bay leaf ((optional)); 1 null rosemary ((optional)); 1 null large potato (cubed small); 1 cup cauliflower florets ((heaping cup)); 1 tbsp olive oil; null tbsp non dairy milk; 0.25 tsp salt (for mash); 0.25 tsp garlic powder (for mash); null null black pepper (to taste); null null fresh thyme ((optional)); null null fresh basil ((optional)); null null chives ((optional))

Instructions

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1

Heat the Instant Pot on Saute. Add oil (2 tsp). When hot, add the onion (0.5 medium), garlic (4 cloves) and a good pinch of [salt] and mix. Cook for 3 to 4 minutes until golden on some edges. Add water (1 tbsp) if browning too quickly.
2

Add the red wine (0.25 cup) and mix well for a few seconds to cook out the alcohol.
3

Add the chopped carrots (0.75 cup), chopped celery (1 cup), dried thyme (0.75 tsp) and garlic powder (0.25 tsp) and mix well. Add the soy sauce (1 tbsp), tomato paste (2 tsp), salt (0.33 tsp) and water (0.5 cup) and mix. Cancel saute. You can also add leaf (1 bay) and some [rosemary] for flavor variation at this point.
4

Place the steamer basket on top of the mushroom mixture. Add potato (1 large) and cauliflower florets (1 cup) to it.
5

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.
6

Let the pressure release naturally once cooking is complete. Open the lid and carefully remove the steamer basket.
7

Put the pot on saute. Add cornstarch (1 tbsp) slurry and mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach (1 cup) and [black pepper] and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust [salt] and flavor.
8

Meanwhile, transfer the steamed potato (1 large) and cauliflower florets (1 cup) to a bowl and mash roughly. Add garlic powder (0.25 tsp), salt (0.25 tsp), [black pepper], olive oil (1 tbsp), [non dairy milk] and optionally fresh/dried herbs of choice (e.g. [fresh thyme], [rosemary], [chives]) and mash well to preferred consistency.
9

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