MUSHROOM BOURGUIGNON

• 2 teaspoons oil

• ½ medium onion, chopped

• 4 cloves of garlic, finely chopped

• 10 oz sliced mushrooms, mixed or white or cremini

• ¼ cup vegetable broth

• ¾ cup chopped carrots

• 1 cup chopped celery

• ¾ teaspoon dried thyme or 1 tablespoon fresh

• ¼ teaspoon garlic powder

• 1 tablespoon soy sauce, tamari for gluten-free, coconut aminos for soy-free

• 2 teaspoons tomato paste

• ½ cup water or broth

• 1 tablespoon cornstarch or arrowroot starch mixed in 3 tablespoons water

• 1 cup of spinach or greens

POTATO MASH

• 1 large potato cubed small

• 1 cup cauliflower florets (heaping cup)

• 1 tablespoon olive oil

• 2 to 4 tablespoons non-dairy milk

• ¼ teaspoon each salt, garlic powder

• black pepper to taste

1. Start the potato mash. Bring a pot of salted water to a boil. Add the cubed potato and cauliflower florets. Cook for 12 to 14 minutes until tender. Drain and set aside.

2. While the potatoes and cauliflower are cooking, make the mushroom bourguignon. Heat oil in a large frying pan or skillet over medium-high heat. Add the onion, garlic, and a good pinch of salt. Sauté for 2 to 3 minutes until the onion turns translucent.

3. Add the carrots and bay leaf (if using) and cook for 2 to 3 minutes.

4. Add the mushrooms, another pinch of salt, thyme, and vegetable broth. Stir well to combine.

5. Cover with a lid and cook for 8 to 10 minutes until the mushrooms are tender and vegetables are cooked through.

6. Make a space in the mushroom mixture and add the tomato paste, soy sauce, garlic powder, and a little of the water or broth. Mix the tomato paste into the liquid, then stir everything together.

7. Add the cornstarch slurry (cornstarch mixed with water) and stir well. Bring to a boil and cook for 1 to 2 minutes until the sauce thickens.

8. Add the spinach or greens and black pepper. Stir until the greens wilt. Taste and adjust salt and seasonings as needed. Remove bay leaf if used.

9. Finish the potato mash. Transfer the drained potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non-dairy milk, and optionally fresh or dried herbs of choice (e.g. thyme, rosemary, chives). Mash well to preferred consistency.

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

NOTES:

• For more concentrated flavor, use less liquid during cooking. You can add more broth at the end if needed.

• Change up the fresh herbs for variation.

• 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 minutes.

• This recipe can easily be doubled.