Mushroom Bourguignon with Mashed Potatoes


fresh ingredients


  • 8 oz
  • 1 oz
    GF flour
  • 10 oz
  • 2 oz
    butter/cream blend
  • 4 oz
  • 1 oz
    fresh parsley
  • 2 oz
    red wine
  • 1 oz
    tamari soy sauce
  • 6 oz
    tomato paste
  • 2
    cloves garlic
  • 2 oz
  • 1 oz

Not Included

Salt & pepper

Olive oil 

Extra butter/milk/cream if desired


Kitchen Items Needed

Medium saucepan

Medium Dutch oven or pot with lid 

Potato masher or fork

1 cup of water

cook along



Peel potatoes, then cut into 1-inch pieces;

Halve mushrooms (quarter, if large);

Scrub carrot, then cut crosswise into 1½-inch pieces; 

Peel, finely chop onion;

Finely dice 1 garlic clove;

Remove leaves from stems & finely chop parsley.

1Cook Potatoes

Place potatoes in a medium saucepan, fill with water, pinch of salt & whole garlic clove. Cover, bring to a boil. Uncover, cook until potatoes are easily pierced with a fork, about 12-15 minutes. Drain, & return potatoes & garlic clove to saucepan. Cover to keep warm off heat.

2Sauté Mushrooms & Carrots

In a medium Dutch oven or pot, heat drizzle of oil over medium-high. Add mushrooms, cook, stirring occasionally, until browned any liquid is evaporated, about 5 minutes. Add carrots, cook for further 2-3 minutes. 

3Add Aromatics & Flour

To pot with veggies, add chopped onion, drizzle of oil. Cook, stirring, for about 2-3 minutes. Stir in chopped garlic, rosemary, tomato paste, flour; cook until fragrant & tomato paste is slightly darkened, about 1 minute.

4Finish Bourguignon

Stir in tamari, 1 cup water, wine. Bring to a simmer over medium heat. Reduce heat to medium-low, cover, cook until vegetables are tender & sauce resembles a thick stew, 10–15 minutes. Season to taste with salt & pepper.

5Mash Potatoes

Return saucepan with potatoes to medium heat. Add butter/cream blend, use a potato masher or fork to mash until smooth. Season to taste with salt & pepper. (Add more milk/cream/butter as needed to reach desired creaminess).

6Finish & Serve

Serve mashed potatoes with mushroom bourguignon spooned over top & garnish with parsley. Enjoy!