Slow Cooker Mushroom Bourguignon over Mashed Potatoes

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1½ lbs cremini (or mixed cremini + portobello) mushrooms, quartered
• 1 cup frozen pearl onions, thawed
• 2 medium carrots, sliced into ½-inch coins
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour (or 1 tbsp cornstarch for GF)
• 1 cup dry red wine (like Pinot Noir or Merlot; sub extra broth + 1 tbsp red wine vinegar)
• 2 cups low-sodium vegetable broth
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp tomato paste (additional for depth)
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• Mashed potatoes, for serving:
• 1½ lbs russet potatoes (about 3 medium), peeled and cubed
• ¼ cup plain unsweetened plant milk
• 3 tbsp vegan butter
• ½ tsp salt
• Fresh parsley, chopped, for garnish

Instructions

1. Optional but recommended: heat olive oil in a skillet over medium-high. Sear mushrooms (in batches, don't crowd) 4–5 minutes until they release liquid and turn golden. Transfer to the slow cooker.
2. In the same skillet, soften the diced onion 3–4 minutes, add garlic and cook 30 seconds. Stir in tomato paste and flour; cook 1 minute. Pour in red wine to deglaze, scraping up any brown bits. Let simmer 2–3 minutes to reduce slightly.
3. Add the onion-wine mixture to the slow cooker along with pearl onions, carrots, vegetable broth, soy sauce, thyme, bay leaf, salt, and pepper. Stir to combine.
4. Cover and cook on LOW 6–7 hours (or HIGH 3–4 hours) until mushrooms are deeply tender and the sauce is thick and glossy.
5. About 30 minutes before serving, make the mashed potatoes: boil cubed potatoes in salted water 15–18 minutes until fork-tender. Drain, return to the pot, and mash with plant milk, vegan butter, and salt until smooth and creamy. Cover to keep warm.
6. Remove bay leaf from the bourguignon. Taste and adjust salt and pepper. If the sauce is thin, ladle 1 cup into a small pot and simmer 5 minutes to reduce, then stir back in.
7. Spoon mashed potatoes onto plates or shallow bowls and ladle the mushroom bourguignon generously over the top. Garnish with fresh parsley and serve with crusty bread.