FANTASTIC Vegan Mushroom Bourguignon with Creamy Cauliflower Mashed Potatoes | Recipe + Instructions

♡Recipe for Mushroom Bourguignon with Creamy Cauliflower Mashed Potatoes

Ingredients for Mushroom Bourguignon

18 ounces button and cremini mushrooms, quartered
16 ounces pearl onions, boiled and peeled (thawed if using frozen)
12 ounces artichokes, quartered
3 carrots, roll or oblique cut
3 bay leaves
3 tablespoons tomato paste
1 cup red cooking wine
¼ cup coconut aminos
2 teaspoons Herbes de Provence
1 cup vegetable stock
3 teaspoons cornstarch
1 teaspoon salt-free seasoning
1 teaspoon freshly ground pepper
1 teaspoon fresh rosemary, finely minced
Rosemary or thyme sprigs to garnish (optional)
Cauliflower Mashed Potatoes*
*See recipe below

Instructions

Add the mushrooms, onions, artichokes and carrots to a large pot or Dutch oven. Sauté the vegetables for 4-5 minutes. Stir the pot occasionally and add a splash of water, if the vegetables start to stick to the pot.

Add the bay leaves, tomato paste, red wine, coconut aminos and Herbes de Provence to the pot. Stir it all together. Let it cook at a simmer for about 8 minutes or until the red wine reduces by half.

In a small bowl or jug, whisk together the cornstarch and vegetable stock. Then stir that mixture into the pot. Simmer together for about 10 minutes or until the sauce thickens to your liking. Season with the salt-free seasoning and pepper to taste.

Serve on plates or in bowls on top of a generous scoop of the Cauliflower Mashed Potatoes.* Sprinkle on the minced rosemary. Garnish with a sprig of fresh rosemary or thyme.

*See recipe below
Ingredients for Creamy Cauliflower Mashed Potatoes

6-8 medium Yukon gold potatoes
½ head of cauliflower
2 cloves garlic
1 teaspoon salt-free seasoning

Instructions for Creamy Cauliflower Mashed Potatoes

Place the potatoes (you can leave the peel on) in a 4-quart saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cover with a lid. Cook the potatoes until tender.

Place the cauliflower and garlic cloves in a separate saucepan. Boil or steam until tender.

Drain the potatoes and the cauliflower. Place them in a big bowl. Use a potato ricer or an electric handheld beater to mash the vegetables together. Season with salt-free seasoning and serve with the Mushroom Bourguignon.

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[Music] elsewhere here from vegan news daily and today i’m going to show you how to make mushroom bougainion this recipe was made famous by chef julia charles and with her beef bougain but there is no need to use any animal products in this wonderful recipe so i’m going to use cremini mushrooms which i’ve just gone ahead and cut in quarters you can use white button mushrooms and i’ve made this and using shiitake mushrooms too which are absolutely fabulous so i’m going to use a full quart cooker i just need to get this burner on and i’m going to add the mushrooms to the pot and it’s going to be a little tight but the mushrooms are going to give up a whole lot of liquid and they’re going to break down in the um with the heat of the the pot so we’ve got mushrooms going on there and i’m also going to use artichokes if you don’t like artichokes you can simply leave them out so i have quartered artichokes these are just ones that were frozen and i went ahead and defrosted them i’ll add those um so about 12 ounces of artichokes and pearl onions these little onions are absolutely delicious and delectable i’m using frozen ones you can definitely buy them fresh boil them and then peel them it takes a long time but if you have the time and you want to want to sit and do that you’re welcome this is an easier way just using frozen onions that are thought so those are going in the pot one got away and i’ll just stir this in i’m a little bit ambitious using this four quart part but i’m going to keep going on with that the next ingredient that i add is carrots so i think in my recipe i call for about three carrots and as you know carrots come in all different shapes and sizes so i’m gonna go with four carrots today and the cut that i use for the this recipe is called a roll cut or an oblique cut so um all i do is i you know pinch up on the blade of the knife and i’m going to have to literally roll my sleeves up here pinch up on the blade of the knife and just cut at an angle and then roll the carrot over and cut again and then roll again and cut and i’ll show you end up with these wonderful shapes so you end up with these wonderful shapes that are really perfect for something like a stew or this this beef this mushroom govinyang because the carrots will remain large enough that they won’t just you know go into mush so you’ll be able to sort of crunch into them a little bit well they’re not really going to be crunchy but they’ll be at least you’ll know that you’re eating a carrot and not just something mushy so i’ll just keep going doing this oblique cut and some of these are a little bit large so i might just you know cut them in half no one’s going to be judging your knife skills here so the carrots are going in and i’ll just keep going with a few more so that’s it all the carrots going into the pot and then i’ll give it a good stir being careful not to let any of the vegetables jump out of the pot but i’ve got a lot of beautiful colors and textures in here and i can hear the sizzling happening at the bottom so i want to just keep stirring and if things were starting to stick to the bottom of the pot i could just simply use a little splash of water to make sure that it doesn’t stick but there’s a lot of liquid being given out by the mushrooms here so i’m just going to let that cook for a little while and then we’ll move on with the rest of the recipe so i’m just going to let this cook together for about four to five minutes until everything starts to soften just a little and then we’ll add some more ingredients to this wonderful recipe so this has all been cooking down for about five minutes here and i’m going to add one of the key ingredients in this wonderful recipe is herbs to provence herbs province is a very common um herb mixture that’s used in the south of france and i absolutely love it this is got marjoram and thyme and fresh and lavender um so i’m going to use about two teaspoons of herbs to provide and then i’m also going to use um three bay leaves so this is one thing that we need to remember to remove from the pot before we serve it because you really don’t want any of your guests or family members choking on a bay leaf so three of them going in i also need some tomato paste so if you can find organic tomato paste in a jar it’s a winner so um i’m going to use a little bit of tomato paste in there i think a little bit more this is going to add a nice depth of flavor and i’m using coconut aminos this is going to add a little savory flavor so in place of salt i don’t use salt in anything that i cook this does have some sodium in it but it’s a very low sodium amount so i’m using about a quarter of a cup for this entire recipe and just shake that in i think that’s about right and since this is a french recipe we are going to use red wine so red wine is going to really amp up the flavor big time so i’m just going to pour that in and then i’m going to mix it all together stir these all together and i’m going to let this cook for about eight minutes here and we’re going to let it really break down and let all the alcohol cook off of the wine so i’m going to invite my daughter kylian to tell us more about bogonion and why we don’t use any animal products in the bog hello everybody thank you mom it smells super good wow so yes i do have some fun facts to share with you guys about burgundy and so traditionally of course you use beef in this recipe but like my mom said there’s no reason to use beef all of the flavor is coming from plants and all of the herbs and spices that we’re adding so meat beef in particular is actually a class ii carcinogen which means it probably causes cancer and also beef is one of the highest causes of food poisoning so that is just something that you can easily avoid by using mushrooms in this recipe and mushrooms have so many different benefits they actually are a great source of tryptophan which helps to release serotonin in our bodies which is a happiness molecule and they also help to cleanse the liver so definitely incorporating them is a much healthier alternative and cows are also incredibly intelligent and adorable so i have four fun facts to share with you about cows first cows have incredible problem solving abilities that involves logic so once they master a problem they celebrate by jumping around wagging their tails and running happily which is very adorable so cows are also extremely good memories so they have been found to not only recognize faces but they’ll recognize faces after a long period of time they also remember their favorite grazing spots and their favorite watering hole and cows form really strong bonds and friendships with other cows so they even have a cow click and hang out with only their best of the best friends so i’m sure we can all relate and cows unfortunately in the dairy industry are really distressed and saddened when their calves are taken from them after within a few days of giving birth so this is really heartbreaking their babies are taken away and the cows are dispelling and crying and the other cows try to come over and help the breathing mother cow and try to comfort that cow so if we can avoid supporting the dairy in the meat industry which we can easily by going vegan and plant-based and we like to show you guys how to do that in a fun way it is a really great move for not only the cows but also for our health and for the planet i actually grew up on a dairy farm in zimbabwe and have clear memories of baby cows crying for their mothers and um because they were separated at birth and my father used to have to take the mail cards into the avatar my sister and i used to drive with him in the truck to the avatar and we should just beg our father can we just please keep this one baby cough it was really sad so i have clear memories of that so i’m glad that we’re not doing that yeah and it’s pretty easy to just leave it off the plate um so this dish the historically beef bourbon y’all comes from the region of burgundy and that’s where the burgundy name comes from and burgundy is a region of france that is known for its wine and also its architecture and so of course we’re using wine in the recipe if you don’t want to use wine you can leave it out and you can get or you can get non-alcoholic wine as always try to find vegan ones a lot of wines aren’t vegan um and this dish was popularized like my mom said by julia child in her cookbook in the 1961 called mastering the art of french cooking and she said that this was the best beef dish created by men and so we think she would think this is the best non-beef bourguignon created by women what is next for the cooking so right now we have this wonderful flavor combination going on but it’s very liquidy the onions and the mushrooms and the carrots everything have given off a little liquid we’ve added some wine so we need to thicken it up so next up i’m going to add some vegetable stock and some cornstarch cornstarch is what’s going to thicken this up so i think i use about three teaspoons of cornstarch and i have this adorable little whisker that i’m going to use to whisk the cornstarch in here whoops we’ve had a little cornstarch powder there explosion so i’ll put three teaspoon teaspoons of cornstarch in here and then i’ll just whisk it into the vegetable broth and then add this to the pot and um this will help thicken up the gravy so we have this luscious delicious gravy going on um so let me just get that all mixed in because we don’t want any clumps happening and i’ll just add that in and then stir this in and this will keep cooking for about another 10 minutes until it thickens up and there’s a beautiful delicious gravy so you’ll notice the whole time i’m cooking i’m leaving the lid off here because there is a whole lot of liquid going on here so i’ll just keep stirring that every now and again and checking in and while that’s happening i’m going to move on and show you how to make the cauliflower mashed potatoes so this is a really delicious meal to serve with mashed potatoes and i like to take it up a notch and make cauliflower mashed potatoes cauliflower adds a whole lot more nutrition to the mashed potatoes and it also adds a whole lot of creaminess so i have gone ahead and just steamed up some cauliflower and i’ve also boiled some yukon gold potatoes yukon gold are the ones that i like but use whatever potatoes you like i don’t peel the potatoes you can peel them they’re do whatever you want and i’ve also gone ahead and put a couple of cloves of garlic in with the cauliflower to cook so that adds some nice garlic flavor to it so you probably have your favorite way of making mashed potatoes and all the time all the while i need to just check on this pot and just make sure it’s doing okay it’s starting to thicken up nicely the flavors are one i mean the um aromas are wonderful in my kitchen right now too so um i have a couple of ways that i could do it i have this potato ricer which is a wonderful gadget this one is actually made by oxo and i like it because you can actually turn the base of this and if you like a a finer mashed potato you can just turn it to a setting with a smaller hole i like it sort of a chunky mashed potato so i’m going to leave it on the larger hole right here so all you do is you just put your potatoes and your cauliflower into the ricer this is called the potato rice i’m sorry i want to mention that this is a ricer and i’m just going to pop everything in here and then you can simply just squeeze it and you’ll see the potatoes coming out and there’s no mystery as to why it’s called a ricer so i’ll just keep doing that with the rest of the potatoes and then i can give it a good stir you can definitely use a just a regular masher in fact maybe that’s what i’ll move to here because that’ll just be a whole lot quicker i’ll just add everything to the bowl and just give it a good mash and there’s a little bit of a little bit of the cooking liquid in in with the vegetables you could use some plant-based milk if you wanted but i just use a little a little splash of the cooking liquid to go in here so just give this a good mash and i could season it with some pepper some black pepper i always like to add black pepper and salt free seasoning i use benson’s table tasty you can use whatever sulfury seasoning you like to use so i do season up the potatoes a little bit but with the mushroom bougainion i don’t put anything in it until i get to the table i like to season my food at the table so i’m just going to let there’s so many flavors in here i don’t think it’s going to need anything and i don’t want to automatically assume that it needs it needs some flavor so i’m just going to go ahead and mash this up together and we’ll keep checking back on the bougain [Applause] so that’s it all we have to do now is plate this wonderful dish so as i mentioned in the beginning we need to grab our bay leaves out of here um very important so that’s one i know i put three so i need to fish around and try and find the third oops there it is okay great so i’ve got the bay leaves out so we’re safe and now plate up the mushroom bouillon so i like to um serve it in these bowls it’s just like a really lovely hearty meal that you can have well any time of year but in the fall or the winter is particularly nice to have a nice big bowl of this so you can first spoon in your mashed potatoes i like a chunky mashed potato so this is exactly how my family likes their mashed potatoes but if you like a smoother mashed potato you can certainly mash it a little bit longer and do it whichever method you like so i’m just going to add a generous amount of this cauliflower mashed potato to the bowl and i’ll set that aside and this mushroom boughino has thickened up beautifully so you can see there’s a nice thick gravy here so i’m going to spoon some of the bouillon over the mashed potato [Music] right there and then i’ll take the next one wow it smells incredible really good so the way i finish this off is i have some fresh rosemary and fresh thyme which are both ingredients that are in the herbs of advance so i’ve gone ahead and minced up some of the fresh rosemary and fresh thyme and i’ll simply sprinkle it over the top of the bourbon yarn so that when you take your first mouth full of this delicious dish you’ll have some fresh herbs that hit your palate and then i like to just garnish it with um i could use thyme i could use um just sprigs of fresh parsley so i’ll just put the little parsley no parsley rosemary and that’s it so that’s a beautiful dish to serve to friends to family or to just have in your regular weekly rotation but it comes together very quickly it’s less than 30 minutes to make this wonderful meal and traditional both bouillon takes can take anywhere from you know three to five to eight hours or something so this is delicious i hope you enjoy and don’t forget bon appetit and please remember 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