IN THE KIT
1 ozGF flour
2 ozbutter/cream blend
1 ozfresh parsley
2 ozred wine
1 oztamari soy sauce
6 oztomato paste
Salt & pepper
Extra butter/milk/cream if desired
Kitchen Items Needed
Medium Dutch oven or pot with lid
Potato masher or fork
1 cup of water
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.
Place potatoes in a medium saucepan, fill with water, a pinch of salt & a 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 so it stays warm off heat.
In a medium Dutch oven or pot, heat a drizzle of oil over medium-high. Add mushrooms, cook, stirring occasionally, until browned & any liquid is evaporated, about 5 minutes. Add carrots, cook until soft - about 3-4 minutes.
To the 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.
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.
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).
Serve mashed potatoes with mushroom bourguignon spooned over top & garnish with parsley. Enjoy!