Mushroom Walnut Bourguignon with Cauliflower Mash (Vegan + GF

• Vegan
• Gluten free

• Produce

  • 2 Carrots, small
  • 1 head Cauliflower florets
  • 3 cloves Garlic
  • 2 lbs Mushrooms
  • 1 cup Pearl onions
  • 2 Potatoes
  • 1 1/2 tsp Thyme, fresh sprigs leaves
  • 1 Yellow onion

• Canned Goods

  • 2 tbsp Tomato paste
  • 2 cups Vegetable broth

• Condiments

  • 4 tbsp Vegan butter

• Baking & Spices

  • 2 tbsp Chickpea flour
  • 1 Salt + pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Walnuts

• Other

  • 1 1/2 cups Full-bodied, red wine

Found on carrotsandflowers.com

Description

Ingredients

• 2 pounds mushrooms, thinly sliced
• 1 cup chopped walnuts
• 2 small carrots, finely diced
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 1½ cups full-bodied red wine
• 2 cups vegetable broth
• 2 Tbsp tomato paste
• 1½ teaspoons fresh thyme leaves + sprigs for garnish
• 2 Tbsp chickpea flour
• 2 tablespoons olive oil
• 2 tablespoons melted vegan butter
• 1 cup pearl onions, peeled
• salt and pepper to taste
• For the Cauliflower Mash
• 1 head cauliflower florets
• 2 potatoes, peeled and chopped
• ¼ cup almond milk
• 2 Tbsp vegan butter
• salt + pepper to taste

Directions

• Heat 1 Tbsp oil in a large sauce pan over medium high heat. Sear the mushrooms and pearl onions for 3-4 minutes until they become darker. Before the mushrooms release water, remove them from the pan and set aside.
• Reduce heat to medium and add another Tbsp olive oil to the pan. Throw in the onion, carrots, thyme, salt + pepper and cook for another 5 minutes. Stir in the garlic and walnuts and continue cooking for 4-5 minutes more.
• Pour 1 cup of the wine into the pan and turn the heat back up to medium high. Reduce the wine by half, stirring often. Be sure to frequently scrape the bottom of the pan.
• Add the tomato paste and vegetable broth. Stir until evenly mixed then add the pearl onions and seared mushrooms. Pour in the remaining ½ cup of wine and reduce heat to medium low. Simmer for 12-15 minutes until the onions begin to soften.
• Meanwhile, bring a small pot of water to boil and throw in the cauliflower and potatoes. Boil for 8-10 minutes until fork tender. Drain then add to a food processor bowl with the vegan butter, almond milk, salt + pepper. Process for 2-3 minutes until smooth and fluffy.
• In a small bowl, whisk together 2 Tbsp melted vegan butter and the chickpea flour. Stir the mixture into the mushroom bourguignon pan to thicken the gravy. Add more thyme, salt, or pepper to taste and continue simmering for another 5 minutes. If the gravy is too thick, add more wine. If it’s thin, boil down until it reaches your desired consistency.