Mushroom Bourguignon with Garlic Mashed Potatoes

This Mushroom Bourguignon with Garlic Mashed Potatoes is a rich and savory vegetarian dish. The mushroom bourguignon is hearty and flavorful, paired perfectly with creamy garlic mashed potatoes.

Ingredients:

For the Mushroom Bourguignon:

• ½ lb mushrooms
• 1 yellow onion
• 1 carrot
• 6 oz tomato paste
• ½ oz tamari soy sauce
• 1 oz sherry vinegar
• ¼ oz fresh parsley
• Kosher salt and ground pepper
• Olive oil
• All-purpose flour
• 1 ½ tsp fresh rosemary leaves
• 1 tsp garlic, finely chopped

For the Garlic Mashed Potatoes:

• 2 potatoes
• 1 large garlic clove
• 1 rosemary sprig
• ⅓ cup milk
• 2 tbsp butter
• Kosher salt and ground pepper

Directions:

For the Garlic Mashed Potatoes:

1. Prepare Potatoes:

• Peel the potatoes and cut them into 1-inch pieces. Place them in a medium saucepan along with the peeled garlic clove, rosemary sprig, and enough salted water to cover by 1 inch.
• Cover the saucepan and bring to a boil. Uncover and cook until the potatoes are easily pierced with a fork, about 12 minutes. Drain, discard the rosemary sprig, and return the potatoes to the saucepan. Cover to keep warm off the heat.

1. Mash Potatoes:

• Return the saucepan with the potatoes to medium heat. Add 2 tablespoons of butter and ⅓ cup of milk. Use a potato masher or fork to mash the potatoes until smooth. Season to taste with salt and pepper, adding more milk as needed to reach desired creaminess.
• Finely chop the parsley leaves and stems. Set aside.

For the Mushroom Bourguignon:

1. Prepare Vegetables:

• Halve the mushrooms (quarter them if large). Finely chop the onion. Scrub the carrot and cut it crosswise into 1 ½-inch pieces (halve or quarter lengthwise if large).
• Finely chop the rosemary leaves and garlic.

1. Cook Mushrooms:

• In a medium Dutch oven or pot, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and any liquid has evaporated, about 10 minutes.

1. Cook Vegetables:

• To the pot with the mushrooms, add the onions, carrots, and another 1 tablespoon of oil. Cook, stirring, until the vegetables are softened, about 5 minutes.
• Stir in the chopped garlic and rosemary. Add 1 tablespoon each of tomato paste and flour. Cook until fragrant and the tomato paste is slightly darkened, about 1 minute.

1. Simmer Stew:

• Stir in the tamari, 1 teaspoon of sherry vinegar, and 1 cup of water. Bring the mixture to a simmer over medium heat. Then reduce heat to medium-low, cover, and cook until the vegetables are tender and the sauce resembles a thick stew, about 10–15 minutes. Season to taste with salt and pepper.

1. Serve:

• Serve the mashed potatoes with the mushroom bourguignon spooned over the top. Garnish with the chopped parsley.

Tips/Notes:

• For a richer flavor, add a splash of red wine to the mushroom bourguignon while simmering.
• Adjust the consistency of the mashed potatoes with more milk or butter to your preference.

Serving Suggestions:

• Pair with a fresh green salad or steamed vegetables for a complete meal.
• Serve with a slice of crusty bread to soak up the delicious sauce.