This Mushroom Bourguignon recipe is from The Two Spoons Cookbook by Hannah Sunderani. This recipe is the ultimate hearty and comforting vegan stew, especially during the colder months. Mushrooms, carrot, and shallots are simmered in a bold brothy sauce with bay leaves and thyme and served over creamy mashed potatoes. A.k.a. - comfort in a bowl!
In a small bowl, cover the shallots with boiling water and let soak for 3 minutes. Drain and rinse. (This makes them easier to peel.) Peel the skin off the shallots and discard. Cut small shallots in half lengthwise and bigger shallots into quarters.
Heat 2 tablespoons of the vegan butter in a large pot over medium heat. Add half of the mushrooms, increase the heat to medium-high, and cook, stirring occasionally, until the mushrooms are lightly browned, about 6 minutes. Transfer the mushrooms to a medium bowl.
Toss in the thyme and bay leaves and bring the stew to a simmer over medium-high heat. Cook until the sauce has thickened and reduced and the veggies are cooked through, 20 to 30 minutes. Taste, and add more salt or a splash more tamari, if needed. Remove the thyme and bay leaves and discard. Cover with a lid and keep warm over low heat until ready to eat.
Bring a large pot of salted water to a boil over medium-high heat. Add the potatoes and cook until fork-tender, 12 to 15 minutes. Drain the potatoes and return to the pot. Using a potato masher or immersion blender, blend until fairly smooth.
STORAGE NOTES:
Store the bourguignon and mashed potatoes separately in airtight containers in the refrigerator for up to 4 days. The bourguignon can be stored in the freezer for up to 3 months. If frozen, thaw before reheating.
*You can use regular all-purpose flour if not making this gluten-free