Mushroom Sauce & Mashed Potatoes

This vegan Mushroom Sauce & Mashed Potatoes with garlic is the ultimate solution to satisfy your cravings for creamy food without involving dairy. This restaurant-level dish features mushrooms, potatoes, vegan cream, broth, butter, & milk, seasonings, & aromatics to make it delicious while keeping it purely plant-based. This vegan Mushroom Sauce & Mashed Potatoes delivers a silky & velvety feel with healthy items. Everyone can enjoy this fiber-packed goodness. This dish stocks up perfectly, and the taste & texture will not get ruined so we can easily prepare this in advance. We can also add broth or water to this dish to prepare the oil-free sauce.

NUMERICAL REVIEW:

• Diet: Vegan, free from gluten & dairy
• Course: Side/main
• Cuisine: Fusion of European/American
• Fifteen mins for preparation
• Thirty minutes for cooking
• Working time will be forty-five mins in full
• Size/serving: A cup of mashed potatoes + half a cup of sauce
• Yield in total: 4 servings
• Mode of cooking: Stovetop
• Level of difficulty: Easy to normal

TOOLS:

• A whisk
• Garlic press
• Board & knife for cutting/chopping
• A big pot(potatoes)
• Spatula/spoon(wooden)
• A saucepan of normal size
• A hand mixer/potato masher

INGREDIENTS:

MUSHROOM SAUCE:

• 1.5 cups of vegetable broth
• Oil of olives, one tbsp.
• 1 tsp. of rosemary/thyme(dried)
• A small onion, finely chopped
• 2 tbsp. of tamari/soy sauce
• Minced cloves of garlic, two or three
• 1.5 cups of vegetable broth
• 225 grams of sliced mushrooms(white button, cremini, or mixed), 8 ounces
• All-purpose flour, 2 tbsp.
• 2 tbsp. of coconut milk(full-fat)/cream(vegan), its optional

GARLIC MASHED POTATOES:

• Peeled garlic, 4 cloves
• Oil of olives/vegan butter, two tbsp.
• 2 pounds of Yukon gold potatoes(peeled & chopped), ~900 grams
• To taste of salt & pepper
• 1/2 cup of vegan milk, unsweetened

INSTRUCTIONS:

1. Grab a big pot & include the chopped potatoes & cloves of garlic in it.
2. Cover them with water, include the salt, & place it on the full flame.
3. Once the boil came over, cook for the next twenty mins on a normal flame.
4. When the potatoes become fork-tender, drain them.
5. After draining, return them to that pot.
6. Include vegan milk & butter in the boiled potatoes.
7. Use an electric(hand) mixer or a masher to mash & then whip the potatoes.
8. Mix the salt & powdered black pepper to season them & cover with a lid.
9. Place a pan over a normal flame & include oil in it.
10. Add the onions to that heated oil & cook till soft.
11. Then, add the mushrooms & garlic to it.
12. Cook till mushrooms become brown after releasing their liquid(~eight mins).
13. Then dust the flour over the mushrooms.
14. Mix & cook for around a couple of mins.
15. Now, gradually add the broth of vegetables while stirring continuously.
16. Then mix the herbs, soy sauce, & vegan cream.
17. Cook for another seven mins with occasional stirring to make the required consistency.
18. Taste & adjust the seasonings.
19. Serve the mashed hot potatoes, covering them with the sauce of mushrooms.
20. Your vegan Mushroom Sauce & Mashed Potatoes with garlic is ready to serve after garnishing with fresh herbs.

TIPS:

• Add a little white wine with mushrooms to have a richer sauce.
• We don’t have to mash the potatoes for long time as it gets sticky.
• You may boil the garlic with potatoes for better flavor & roast them separately.
• Garnishing with fresh thyme/parsley will make it visually appealing, along with an earthy aroma.

HOW TO PRESERVE(LEFTOVER):

NOTE:

• Always store both components in separate containers.

CHILLING:

• Save the mashed potatoes & sauce in the container with a lid(airtight). Refrigerate them for ~four days. Use the vegan milk/veggie broth while reheating.

FREEZING:

• Pack both of them as directed above & freeze the mashed potatoes for ~thirty days, while the mushroom sauce can be kept frozen only for fourteen days(loss in texture is possible). We advise you to prepare the fresh sauce for the perfect texture.
• Defrost them in the fridge a night earlier & rewarm over a low flame.

FAQs:

Will the instant potatoes work?

• Yes, you can use the instant potatoes if the fresh option is not available, but they won’t deliver that authentic creamy flavor/texture. It is better to always try to use fresh potatoes to have the perfect texture.

Is that possible to make them oil-free?

• You may omit the vegan butter in mashed potatoes and go for the broth/water to cook the onions & mushrooms.

Which mushrooms work best for this recipe?

• Use either cremini, white button, or a mix of shiitake, Portobello, & white button mushrooms to have the best flavor.

NUTRITIONAL FACTS/SERVING:

Size/serve: 1.5 cups

Calories: ~210 kcal

Carbs in total: Twenty-nine grams

Fiber: 4 g

Net carbohydrates: Twenty-five grams

Fats: 8 g

Sugar: Three grams

Proteins: 5 g

Sodium: 490 milligrams