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Vegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Vegan Gluten-free Nut-free Recipe, can be Soy-free Jump to Recipe
One, This is how one should be introduced to mushrooms(so smooth, so delicious!). Two, for some reason I mess up the spelling of bourguignon. Twice I thought I had misplaced the photos and the written recipe post, as search wouldn’t work. Well it didn’t because it was not the correct spelling!
Anywho, this Vegan Bourguignon uses mushrooms and veggies, loads of flavor addition, and 1 Pot. I also steam the potato and cauliflower while the mushrooms cook, Pot in Pot Cooking. It saves time and pots. Mash the steamed veggies, add herbs of choice, some non dairy milk for creamyness and serve. You can cook the potatoes/cauliflower separately if you like and also make this on the stove top. See recipe notes below for Stovetop instructions and times. Lets get cooking!
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Tips to make delicious Vegan Bourguignon
- You want to use less liquid when pressure cooking for a roasting effect on the mushrooms. Much more concentrated flavor. You can add more broth later while simmering after pressure cooking
- It is ok if some of the liquid from the mushrooms comes into the steamer.
- Change up the fresh herbs for variation
- This recipe is easily doubled, with or without the pip, with or without potato. Just add 2 more mins of cooking time.
- 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 mins.
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4.99 from 183 votes
Vegan Mushroom Bourguignon with Potato Cauliflower Mash
Vegan Mushroom Bourguignon, served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Instant Pot MushroomBourguignon Vegan Gluten-free Nut-free Recipe, can be Soy-free
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Gluten-free, Vegan Gluten-free
Keyword: Instant Pot Mushroom Bourguignon, vegan Bourguignon
Servings: 3
Calories: 235kcal
Author: Vegan Richa
Ingredients
Mushroom Bourguignon:
- 2 tsp oil
- ½ (0.5) medium onion chopped
- 4 cloves of garlic finely chopped
- 10 oz (8 oz) sliced mushrooms mixed or white or cremini
- ¼ cup (58.75 ml) brandy or whiskey or red wine or use broth
- ¾ cup (75 g) chopped carrots
- 1 cup (101 g) chopped celery
- ¾ tsp (0.75 tsp) dried thyme or 1 tbsp fresh
- ¼ tsp (0.25 tsp) garlic powder
- 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
- 2 tsp tomato paste
- ½ cup (125 ml) water or broth
- 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
- 1 cup (30 g) of spinach or greens
Potato Mash:
- 1 large potato cubed small
- 1 cup (100 g) cauliflower florets (heaping cup)
- 1 tbsp olive oil
- 2 to 4 tbsp non dairy milk
- ¼ tsp (0.25 tsp) each salt garlic powder
- black pepper to taste
Instructions
Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
Add the wine and mix well for a few seconds to cook out the alcohol.
Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, ⅓ tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it.
Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency.
Serve the mash layered with the mushroombourguignon. Garnish with some fresh thyme or basil and black or white pepper.
Video
Notes
Stove top: Follow Steps 1,2,3 in a shallow saucepan or skillet over medium heat. Add ½ cup more broth, Partially cover and cook for 10 to 15 mins. Add cornstarch slurry or some mashed potato and spinach and mix in. Taste and adjust flavor and simmer until saucy.
Make your mashed potatoes, by boiling 12 to 14 mins or as you like. Mash and serve with the stew
See tips section above recipe for doubling.
Love this recipe? Get my Instant pot cookbook coming May 2022!
Nutrition is for 1 serve
Nutrition
Nutrition Facts
Vegan Mushroom Bourguignon with Potato Cauliflower Mash
Amount Per Serving
Calories 235Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 0.1g1%
Sodium 486mg21%
Potassium 1022mg29%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 6g7%
Protein 7g14%
Vitamin A 6495IU130%
Vitamin C 35.4mg43%
Calcium 74mg7%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Rose
This is the second time I make this recipe; it is delicious, simple, and is now a staple on my table.Reply
Vegan Richa Support
Good to hear!
See Also22 Super Easy Dinner Recipes For A Family With KidsEgg Drop Soup RecipeSlow Cooker Minestrone Soup Recipe (Instant Pot directions too!)Lemony Lentil Soup Recipe | Gimme Some OvenReply
Zara
Love your recipes.
Could you please clarify the metric conversion for the mushrooms which says 10oz (8oz). I’m going with 300g.Reply
Vegan Richa Support
8 oz is 283g
Reply
Christy
I made it on the stovetop. I Added Zuchinni and 1/4 teaspoon liquid smoke. We put it over a baked potato and baby spinach/kale. Yum.Reply
Vegan Richa Support
Happy to hear!
Reply
Nicola Aslam
Love this recipe, it’s easy to follow and uses everyday, easy to get ingredients. Stores well in the fridge for a few days then reheat for a quick supper. For us though, even with additional veggies, it serves 2 rather than the recommended 3, but maybe we’re just reluctant to share 😂Reply
Vegan Richa Support
That’s good to know. Thank you.
Reply
Emily
Turned out perfect!! Thank you richa!Reply
Richa
Yay
Reply
Steve
I found this recipe quite bland. Wasn’t a lot of flavour at all. I have leftovers frozen so will think of adding something to give it some flavour.
Reply
Richa
Hmm add more salt and worchestershire and herbs. The right amount of salt usually is the culprit that brings out the flavors else everything falls flat.
Reply
Pamela
This was SO GOOD! We love mushrooms, so we were already disposed to love it. I made the stovetop version and served it over smashed yellow potatoes. We nearly ate the whole thing. Just make it, you won’t be sorry.Reply
Vegan Richa Support
Good to hear. Thank you!
Reply
Jean Simmons
Hearty tasty wintery dinner. So happy to whip it all up in the multicooker ! Will make this for guests ! Thank you 🙏Reply
Vegan Richa Support
Happy to hear!
Reply
Louise
Very tasty recipe, I will add definitely make it again.Reply
Courtney
Loved this recipe!! Full of amazing flavor. I added the bay leaf and rosemary too! Can’t wait to try more of your recipes. XOReply
Vegan Richa Support
awesome! thanks so much for your kind comment!
Reply
Cindy
Fantastic recipe! I omitted the oil and wine, and doubled the spinach. So good! This recipe is a keeper.Reply
Vegan Richa Support
yay! thank you!
Reply
Ferguson Robin
I used to hate mushrooms but I was determined to find a way to like them because they’re so nutritious. This is the 3rd mushroom recipe I’ve found that I LOVE! Made it twice in one week, it’s so good, and EASY!Reply
Vegan Richa Support
wow, yay! welcome to the mushroom club! 🙂
Reply
Claire M
This turned out really well, the flavors were delicious – will try different veggies next time but I followed the recipe exactly for stovetop (use a Cab Sav Organic). I did this with polenta instead of mash and it provided a good base for the lovely bourguignon.Reply
Vegan Richa Support
thank you!
Reply
Donna
Most delicious! Made it on the stove. Will make again. Thank you so much for sharing this yummy, easy recipe.Reply
Vegan Richa Support
yay! thank you, donna!
Reply
Dawn
I’ve made this a few times stove top, and served it to meat eaters. Everyone loved it! The dish is savory and elegant; restaurant quality. A lovely dish to serve dinner guests.Reply
Vegan Richa Support
yay! thank you!
Reply
Kaye
really yummy recipe. will definitely make this again. made on stove top.easy.
Thanks again for great recipeReply
Vegan Richa Support
yay! thank you!
Reply
Abby
Soooo delicious! I used half and half because I’m not vegan and doubled the recipe. Will definitely be making again!Reply
Vegan Richa Support
yay! 🙂
Reply
Kimberly Mahoney
This recipe was soooooo good! I did a garlic parsley mash using avocado oil😋and it was easy to make!Reply
Vegan Richa Support
yay!
Reply
EH
This is very minor, but both steps 1 and 3 say to add garlic. Which step should I do it? Thanks!
Reply
Vegan Richa Support
either!
Reply
schmoozequeen
One is fresh garlic and the other is the garlic powder (The word “powder” is missing in the method). Great taste! Used a Breville Hot Wok and served atop simple mashed potatoes.Reply
Richa
Thanks! Updates
Reply
Lisa
So rich-tasting and delicious, full of umami. Thank you for a great recipe!
Reply
Vegan Richa Support
yay! thank you! don’t forget to rate!
Reply
Dawn
So flavorful and deliciousReply
Vegan Richa Support
thank you, dawn!
Reply
Tanya Pickens
So delicious and comforting!Reply
Magdalena Rausová
It looks very delicious, want to try to make it but I don’t have an Instant Pot. How I could do it? Thanks!
Reply
Vegan Richa Support
Hi Magdalena! Please refer to the recipe Notes section of the post for full steps to prepare this recipe on the stovetop. Enjoy!
Reply
Victoria
Love this recipe.
What is the reason for the cauliflower?Reply
Vegan Richa Support
Cauliflower is a delicious and nutritious low carb substitution for mashed potatoes. Enjoy!
Reply
Kelly
This is one of the most flavorful plant-based recipes I have ever tried! I used homemade veg broth instead of wine and I subbed coconut aminos for soy sauce, and it still came out amazing. Thank you for this wonderful recipe, I look forward to trying it with some white beans for extra protein.Reply
Vegan Richa Support
Yummy!
Reply
Cristin Brescia
This was delicious, perfect blend of flavors. I used Merlot. Thank you for another great recipe. In addition to the potato/cauli smash, I served with some quinoa cooked in veggie broth for a little extra protein. You must eat a lot less than my son and I because I doubled the recipe and it was 3 servings for us, but he’s 16.Reply
Vegan Richa Support
Haha oh those teenagers will throw off all serving sizes! 🙂 I’m very glad everyone enjoys the recipe.
Reply
Valerie
I made this dish some years ago and it was delicious. I had to search for the recipe again and added it to my saved ones. Hubby and I are starting plantbase and this will definitely be on rotation!!Reply
Vegan Richa Support
awesome!
Reply
Mary S
I really appreciate that the Instant Pot recipes all include a stovetop option, because even if I wanted an Instant Pot I have absolutely no place to keep or store one. If your Instant Pot Cookbook recipes all have stovetop options, that that might just be my next purchase.Reply
Carole
I saw that you don’t recommend freezing. How many days will it keep in the fridge? Thanks! It’s delicious!
Reply
Vegan Richa Support
It will keep well for up to 3 or 4 days. Enjoy!
Reply
Susan
I tried this dish last night and it was absolutely delicious. Thank you!Reply
Karen
This was easy to make and tastes delicious!Reply
Vegan Richa Support
Thank you!
Reply
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