Prepare the Garlic Mashed Potatoes:
In a large pot, add the chopped potatoes and enough water to cover them. Bring to a boil over high heat. Reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. This ensures they will mash smoothly.
Cook the Potatoes:
Drain the cooked potatoes and return them to the pot. This step helps to evaporate any excess moisture, resulting in a creamier mash.
Make the Garlic Mashed Potatoes:
Add the minced garlic, plant-based milk, and vegan butter to the potatoes. Mash until smooth and creamy. Adjust the consistency with additional plant-based milk if necessary. Season with salt and pepper to taste. Set aside and keep warm.
Prepare the Mushroom Sauce:
While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent. This step builds the base flavor for the sauce.
Sauté the Garlic:
Add the minced garlic to the skillet and sauté for an additional minute, until fragrant. This releases the garlic’s natural oils and enhances its flavor.
Cook the Mushrooms:
Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender. The mushrooms should be well-browned and flavorful.
Thicken the Sauce:
Sprinkle the flour over the mushrooms and stir to coat evenly. This helps to thicken the sauce. Gradually add the vegetable broth and plant-based milk, stirring constantly to avoid lumps.
Simmer the Sauce:
Add dried thyme to the skillet. Season with salt and pepper to taste. Allow the sauce to simmer for 5-10 minutes, or until it has thickened to a silky consistency. Stir occasionally to prevent sticking.
Combine and Serve:
Spoon the garlic mashed potatoes onto serving plates. Top with a generous portion of the mushroom sauce. Garnish with additional thyme and chopped parsley, if desired, for a touch of color and freshness.
Nutritional Information (per serving, based on 4 servings)
Calories: ~350
Protein: 8g
Carbohydrates: 50g
Fat: 12g
Fiber: 7g
Sugar: 5g
Tips for Success
Choosing Mushrooms:
Opt for a variety of mushrooms to deepen the flavor profile of the sauce. Shiitake mushrooms add a meaty texture, while button mushrooms offer a milder taste.
Adjusting Thickness:
If the sauce becomes too thick, thin it with additional vegetable broth or plant-based milk until the desired consistency is reached.
Flavor Enhancements:
For extra depth, consider adding a splash of white wine or a splash of balsamic vinegar to the mushroom sauce during the simmering stage.
Making Ahead:
Both the mushroom sauce and mashed potatoes can be prepared ahead of time. Store separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
Vegan Butter Substitutes:
If you prefer, coconut oil or another plant-based fat can be used instead of vegan butter for the mashed potatoes.
Adding Fresh Herbs:
Fresh herbs like chives, parsley, or rosemary can be used as a garnish for added flavor and presentation.
This Vegan Mushroom Sauce & Garlic Mashed Potatoes recipe is a perfect blend of comfort and sophistication, offering a hearty, satisfying meal that’s both vegan and gluten-free. The creamy mushroom sauce complements the smooth, garlicky mashed potatoes, making it a delightful option for any occasion. Enjoy this nourishing dish as a main course or a robust side.
