Ingredients:
Mushroom Bourguignon:
2 tsp oil
1/2 medium onion, chopped
4 cloves of garlic, finely chopped
10 oz sliced mushrooms
1/4 cup of brandy or whiskey or red wine or broth
3/4 cup chopped carrots
1 cup chopped celery
3/4 tsp dried thyme
1/4 tsp garlic powder
1 Tbsp soy sauce
2 tsp tomato paste
1/2 cup water or broth
1 Tbsp cornstarch or arrowroot starch mixed in 3 Tbsp water
1 cup of spinach or greens
Potato Mash:
1 large potato, cubed
1 cup cauliflower florets
1 Tbsp olive oil
2 to 4 Tbsp non-dairy milk
1/4 tsp of salt & garlic powder
black pepper to taste
Instructions:
1. Add oil to a saucepan over medium heat. When oil is hot, add onion, garlic, mushrooms and salt. Stir and cook for 3 minutes, until golden brown on some edges. Add a Tbsp of water if browning too quickly.
2. Add the alcohol and mix well to cook out.
3. Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp of salt, and water or broth. Stir well.
4. Add another 1/2 cup of broth and cook for 10 to 15 minutes. Add cornstarch mixture and spinach and stir. Simmer until saucy.
4. In separate pot, make mashed potatoes and cauliflower by boiling 12 to 14 minutes. Mash well.
5. Serve mushroom mixture warm over mashed potatoes.
Submitted by Nancy B.
Gather 'Round 