Axarquía Magazine

I made Hungarian Mushroom soup tonight from recipes that I found here, but I added fresh spinach because I had to get rid of it. Very tasty!

🥣 Vegan Mushroom Bourguignon with Mashed Potatoes...
📝 Ingredients:
For the Mushroom Bourguignon:
2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

3 cups mushrooms (cremini, portobello, or mixed), thickly sliced

2 cups baby carrots (or chopped regular carrots)

1 cup pearl onions (or thick slices of yellow onion)

1 tablespoon tomato paste

1/2 cup dry red wine (optional, or sub with veggie broth)

2 cups vegetable broth

1 tablespoon soy sauce or tamari

1 teaspoon thyme

1/2 teaspoon rosemary

1 tablespoon cornstarch or flour (for thickening)

Salt and pepper to taste

Fresh parsley for garnish

For the Mashed Potatoes:
4–5 medium potatoes, peeled and chopped

2–3 tablespoons vegan butter

1/2 cup plant milk (unsweetened)

Salt and pepper to taste

👩‍🍳 Instructions:
1. Prepare Mashed Potatoes
Boil potatoes until fork tender. Drain and mash with vegan butter, plant milk, salt, and pepper until creamy.

2. Cook the Bourguignon Base
Heat oil in a large pan. Sauté onion and garlic until soft. Add mushrooms and cook until browned. Stir in carrots and pearl onions.

3. Simmer the Sauce
Add tomato paste and mix well. Pour in red wine (if using) and cook 2–3 mins. Add vegetable broth, soy sauce, thyme, and rosemary. Bring to a boil, reduce heat, and simmer for 20–25 mins until veggies are tender.

4. Thicken and Finish
Mix cornstarch with a splash of water and stir into the pan. Simmer until the sauce thickens. Adjust salt and pepper.

5. Serve
Spoon mashed potatoes into a bowl, ladle the mushroom stew on top, and garnish with parsley.