Rosemary Garlic Mashed Potatoes with Vegan Mushroom Gravy

By á-25328

Being a vegetarian never tasted so good.

Ingredients

• Mashed Potatoes
• 2 lbs peeled, large dice potatoes
• water
• salt
• 1 cup almond milk/soy milk etc.
• 4 smashed garlic clove with skin on
• 2 branches of fresh rosemary
• 4 cloves
• 1 bay leaf
• 1 tablespoon black pepper corns
• 1/2 tbsp salt
• 1/4 cup extra virgin olive oil
• pinch of freshly grated nutmeg
• Mushroom Gravy
• 2 tbsp olive oil
• 1 onion chopped
• 1/4 lb mushrooms sliced
• 1 clove garlic chopped
• 1 shallot chopped
• 1 tbsp tomato paste
• 1 tbsp fresh thyme
• 1 pinch salt and pepper
• 1/2 cup red wine
• 1/4 cup soy sauce
• 1 cup water
• 1 bay leaf

Preparation

Step 1

Mashed Potatoes
Place potatoes in cold salted water and bring to a boil
then turn down to simmer and let cook 15 - 20 minutes.
Meanwhile, place the rest of the ingredients into a sauce pan and bring to just a simmer and take off of heat, cover and let stand until potatoes are done.
When potatoes are done strain for several minutes then put through ricer into a bowl. Next pour almond milk mixture through a fine strainer into the potatoes and mix well with a spatula. Check seasoning.

Mushroom gravy
Put large saute pan over medium heat for several minutes. Then pour in olive oil wait 2 minutes more then add onions and mushrooms and cook over medium heat for 10 minutes stirring a lot then lower heat and continue cooking another 15 minutes or until mushrooms and onions turn a nice deep golden brown color. Then add garlic, shallots, salt and pepper and cook another 5 minutes then add tomato paste and cook another 5 minutes. Add red wine and reduce by half. Then add soy sauce, water, bay leaf. Simmer for 1/2 hour then pour into blender and blend well. Pour into bowl and serve over mashed potatoes.