For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. I added the fresh cranberries towards the end of cooking, which brought out a really wonderful taste!
For the Bourguignon: 10 oz fresh sliced mushrooms 1 tbsp oil 1/2 large onion diced 2 medium carrots, peeled and chopped
3 garlic cloves minced 3/4 tbsp fresh thyme or 1 tsp dried thyme 1 tsp onion granules 3/4 tsp Himalayan salt 1/4 tsp black pepper or to taste 1/4 tsp smoked paprika 1/3 cup red wine (can sub veggie broth) 1/2 tbsp tamari, coconut aminos or soy sauce 1 cup vegetable broth
handful fresh cranberries, optional
For the Mashed Potatoes: 4 medium-sized potatoes 1/4 cup plant milk 1 tbsp vegan butter 1/2 tsp garlic powder Black pepper & Himalayan salt, to taste
Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add mushrooms, carrot, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.
Add red wine. Cook for about 2 minutes. Then add tamari (or soy sauce), and vegetable broth. Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots are softened. Add a handful of fresh cranberries.
Meanwhile, peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste and mash with a potato masher. Set aside.
Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the bourguignon and stir (the sauce will thicken). Let simmer for a few more minutes.
Taste and adjust seasonings. Add more salt/pepper/spices if needed. Continue cooking with the lid off to reduce the liquid, or whisk in a little cornstarch or flour for a thicker gravy. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.